Help. How to make meringue and meringue nests

I tried to make meringue last night by mixing the egg white and sticking it in the microwave. It had no taste. Like egg with no yoke.
I love meringue, but would like to make my own. Any help please.

 

I make lemon meringue pies all the time... basically, what you have to do is take an electric mixer and beat a few egg whites on a kind of low speed until the egg whites are all fluffly.... make sure that they can make peaks (basically, make a big mound of foam with it in a bowl) Then you'll want to add about a half a cup of sugar slowly while still beating the meringue. I would suggest heating it in the oven or something like that (never tried the microwave) for about ten or fifteen minutes or so. (It's to cook the raw egg and help solidify the foamy substance.)

A few tips, make sure your egg whites are room temperature, it hels them foam up faster. Make sure the bowl and mixer blades are extremely clean. I always use a metal mixing bowl. And be patient.

Hope I helped....

 

thanks might try that. Do you know how to make meringue nests. Like crunchy white things you see in the shops?

 

I'm not for certain, but I think that you have to add a hardening agent like a bit of Cream of Tartar or something... then you load a pastry bag and squirt them out using a star tip (on the pastry bag... I used to decorate cakes..) and then bake them, I think.

I'm not for sure, so I wouldn't put money on it. And there's probably a bit more sugar added, too to make a stiffer meringue.

 

i like making meringue; i'm not very good at it, but this is what i remember-- i haven't made it in awhile. also i don't have a recipe, but i bet you could find one online.

for crunchy meringue (nests), use cream of tartar and lots of sugar (find a recipe with the amounts). beat until extremely stiff (forms peaks) and when you bake it, put it in the oven (not microwave) at a very low temp for like an hour or two (check your recipe for times and temp), and leave them in the cooling oven for another hour or so.

i always get impatient, cook them at too high of a temp (they get browned) and then take them out too soon (the insides don't dry out and sometimes they lose their shape). i'm not a very good cook

there are different types of meringues-- make sure you get the right kind for your recipe! mmmm.... meringue...