BIGEYE wrote:
Lost my recipe for baked alaska, the meringue used 8 egg whites, how much sugar do I need to use.
TIA
Losing a baked Alaska recipe is the worst - especially when you're staring at a mountain of egg whites and wondering what to do! Been there. For a classic meringue with 8 egg whites, you'll want about 2 cups (400g) of granulated sugar. That's the standard 1/4 cup sugar per egg white ratio that never lets me down.
Here's how I do it: whip those whites to soft peaks first, then gradually add the sugar a spoonful at a time while beating. You'll know it's ready when the meringue forms stiff, glossy peaks that hold their shape. Pro tip - add a pinch of cream of tartar at the start to help stabilize everything, especially important for something like baked Alaska that needs to hold up to the torch.
The sugar amount might seem like a lot, but remember it's not just for sweetness - it's what gives the meringue that perfect structure. If you're feeling fancy, you can swap out a quarter cup of the sugar for superfine sugar to help it dissolve faster. Just don't skimp on the whipping time - I usually go a full 8-10 minutes with my stand mixer to get that perfect marshmallowy texture.
Good luck with your baked Alaska! That crispy meringue shell with the ice cream inside is totally worth the effort. Hope it turned out well for you.
This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.php?p=118922131#118922131
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