OT - ideas/tips for transporting meringue?

caliking

here's the scenario... making lemon meringue pies in mason jars.

The crust is done. SV lemon curd is cooling in the fridge. 



I'd like to top with meringue, but this is an away game, so not sure how to approach this. Making the meringue on site is not an option. Is there a recommended method for making the meringue at home, topping the mason jars with it, and then transport? Or, take the meringue in a tub, and finish on site? I'll probably take a torch, to finish the meringue topping on site.

Thanks!

ColbyLang

That’s a tough ask lol. I’d say bring in a separate container and top on site. I’d hate for the lids to collapse your peaks

caliking

ColbyLang said:

That’s a tough ask lol. I’d say bring in a separate container and top on site. I’d hate for the lids to collapse your peaks

That's what I'm leaning towards doing. The better part of valor may be to  top with whipped cream on site, and call it done. 

LetsEat

I’d top with unsweetened whipped cream enhanced with finely grated lemon peel. 

lkapigian

I’m just here to say it sounds delicious!

caliking

LetsEat said:

I’d top with unsweetened whipped cream enhanced with finely grated lemon peel. 

That’s my backup plan. Thinking of adding a smidge of bloomed gelatin, to stabilize the meringue for transport. 

LetsEat

caliking said:

LetsEat said:

I’d top with unsweetened whipped cream enhanced with finely grated lemon peel. 

That’s my backup plan. Thinking of adding a smidge of bloomed gelatin, to stabilize the meringue for transport. 

caliking said:

LetsEat said:

I’d top with unsweetened whipped cream enhanced with finely grated lemon peel. 

That’s my backup plan. Thinking of adding a smidge of bloomed gelatin, to stabilize the meringue for transport. 

If your heavy cream is whipped stiff, you really don’t need the gelatin.  But it is a bit of insurance. I also have a suggestion for the future. Purchase an isi cream dispenser.  We’ve had one for decades and it’s indispensable. Cream stays fresh forever and is easily flavored. 

Ozzie_Isaac

Make it at the event.  Will impress your friends and family, plus no collapsed soupy meringue….or just at a lot of cream of tartar.

caliking

lkapigian said:

I’m just here to say it sounds delicious!

Thanks, brother!

Another thought is to add some gelatin to the meringue. Honestly, don't feel like flexing the brain organ to figure it out, though. 

HeavyG

I know it's not the same and a lot of folks consider it rather lowbrow but I'd just take a few cans of reddiwhip and let folks spray it on their jar themselves - folks like to play with reddiwhip.

Ozzie_Isaac

HeavyG said:

I know it's not the same and a lot of folks consider it rather lowbrow but I'd just take a few cans of reddiwhip and let folks spray it on their jar themselves - folks like to play with reddiwhip.

For the win.  I change my answer to this.

plus whippets with the extra cans.

DoubleEgger

HeavyG said:

I know it's not the same and a lot of folks consider it rather lowbrow but I'd just take a few cans of reddiwhip and let folks spray it on their jar themselves - folks like to play with reddiwhip.

caliking

LetsEat said:
…

This is my whipped cream  

caliking

Thanks for the tips, everyone. To wrap it up… these turned out pretty nicely. 

Made the meringue just before leaving. Our friends live 10 minutes away. Popped in their fridge for 1-2 hrs, then whisked a bit before serving. 

There were only 7 folks to serve, and these are close friends. I thought it was worth going the meringue route, even if it didn’t turn out. 

@HeavyG I did take a can of Reddiwip, just in case. If there were more folks to serve, or I didn’t care as much about the crowd, I wouldn’t have bothered with the meringue. 

Ozzie_Isaac

caliking said:

Thanks for the tips, everyone. To wrap it up… these turned out pretty nicely. 

Made the meringue just before leaving. Our friends live 10 minutes away. Popped in their fridge for 1-2 hrs, then whisked a bit before serving. 

There were only 7 folks to serve, and these are close friends. I thought it was worth going the meringue route, even if it didn’t turn out. 

@HeavyG I did take a can of Reddiwip, just in case. If there were more folks to serve, or I didn’t care as much about the crowd, I wouldn’t have bothered with the meringue. 

Well done!  Those look fantastic.

my favorite thing about cooking for
friends, is going the extra mile and making them something special ….. and with the very best friends, if it flops everyone has a great time anyway and none of your friends care, they are just glad you are there.

Foghorn

"if it flops everyone has a great time anyway and none of your friends care, they are just glad you are there"

I'm taking that approach this week as I cook for a good friend's daughter's wedding for 160...

OK.  Maybe not.  Or at least I'm going to great pains to not have it turn out that way.

caliking

Ozzie_Isaac said:

caliking said:

Thanks for the tips, everyone. To wrap it up… these turned out pretty nicely. 

Made the meringue just before leaving. Our friends live 10 minutes away. Popped in their fridge for 1-2 hrs, then whisked a bit before serving. 

There were only 7 folks to serve, and these are close friends. I thought it was worth going the meringue route, even if it didn’t turn out. 

@HeavyG I did take a can of Reddiwip, just in case. If there were more folks to serve, or I didn’t care as much about the crowd, I wouldn’t have bothered with the meringue. 

Well done!  Those look fantastic.

my favorite thing about cooking for
friends, is going the extra mile and making them something special ….. and with the very best friends, if it flops everyone has a great time anyway and none of your friends care, they are just glad you are there.

Absolutely. Friends were impressed when I pulled the torch out, for "such a professional looking dessert".

 I had fun making something new/different, it was appreciated, and definitely enjoyed the company. 

caliking

Foghorn said:

"if it flops everyone has a great time anyway and none of your friends care, they are just glad you are there"

I'm taking that approach this week as I cook for a good friend's daughter's wedding for 160...

OK.  Maybe not.  Or at least I'm going to great pains to not have it turn out that way.

I have faith in you. A very awesome gesture, on your part. 

MasterC

Those look great and I bet taste as good as they looked 

I would've pulled out a pair of safety glasses or goggles before torching. Sometimes I'm a little dramatic.

caliking

MasterC said:

Those look great and I bet taste as good as they looked 

I would've pulled out a pair of safety glasses or goggles before torching. Sometimes I'm a little dramatic.

Missed opportunity! I will remember that for next time