PART 1:

Noted Ep. 188: MERINGUE (ft. Duncanyoyo)

(Episode aired 2nd February 2021)

(Ranked first to worst)

FA Meringue: An essential to own. Probably should be in everyones first flavour order. For most people it's probably the only meringue they'll need. Very authentic. Sugary. Really good airy, fluffy feel without being thin. Has a little snap to it like the crispy outside of a meringue. Has a little bit more of a bakery note than other meringue flavours. Like it might have a little AP in it. Tastes a bit toasted, which makes it more authentic. While it tastes lightly toasted it's fairly prominent, going to be difficult to hide. As % increased tastes darker. Has a subtle creaminess. Marshmallow and meringue are pretty similar, that toasted note makes it almost like a toasted marshmallow. But has the egg white flavour that differentiates it from a marshmallow. Does the toasted element better than most toasted marshmallow flavours. If you wanted to make a toasted MM could try pairing FA Meringue with a MM flavour. The toasted/AP note makes it work very well in cereal recipes- emulates the interaction between sugary cereal and milk. It makes a good bridge between the cereal and milk in a recipe. Emily and ID10-T probably wouldn't make a cereal and milk recipe without FA Meringue. Usually used around 1-2%. DYY tested up to 3%, tasted more cooked and darker. Gets better the longer it steeps. Gets more sugary.

5.26

TFA Meringue: Similar to FA. Doesn't have toasted note/AP FA has. But similar airy, crispy sugary-ness. A lot sweeter than FA. The creaminess was more milky/dairy than FA. DYY didn't think it tasted much like meringue. Not very authentic. ID10-T and DYY thought TFA works even better than FA in cereal and milk recipes. It's more milky and creamy, rather than the harder meringue that FA is. If you have a cereal recipe that uses 1% FA Meringue, try 1.5% TFA instead. See if it improves it. But probably wouldn't use TFA for most other things you'd typically use FA for though. Might be ok in creams, but not custards or cookies. Not as authentic of a meringue as FA, so if you want meringue use FA. TFA has some caramelisation, but it's not toasted like FA.

9.44

Epic Shots Lemon Meringue Pie (One Shot - From Chefs): Almost perfect. The lemon could be just a little more tart. Maybe add a tiny bit of FE Lemon, VT Sour Lemon or SSA Juicy Lemon. Around 0.5% VT Sour Lemon would work especially well to add brightness to the more base-y lemon that is already there. Other than that it's pretty great. Lovely meringue on top, rich lemon curd. Distinct, but not too prominent, basic bakery crust underneath. Really full flavoured and deep. A great option if you want a quick, simple to make LMP. Could add elements to it like lime etc. ID10-T tested at 13%, which is the recommended %.

13.41

FE Lemon is more base-y when compared to VT Sour Lemon, which is brighter. Can add VT if you already have a more base-y lemon note and it needs to be brighter.

Lemon meringue pie - the best yet by Nevans (ELR) (Available as a one shot at Chefs)

17.09

WF Flapper Pie: Delicious. While it tastes amazing it's not particularly accurate to the name. Flapper pie is a custard pie with a graham crust and topped with meringue. WF FP has no graham. Has a bakery note in the background, but it's so light it's barely there. At 6% Sam got a non-descript vanilla pudding/cream with an airy meringue on the exhale. Has some dark brown sugar/caramel type sweetness. Has an amazing mouthfeel. At 3.5% ID10-T didn't get custard. Got really lovely meringue topping. Fluffy, a little dry. Really tastes like a soft meringue. Get the meringue at the end of the exhale and lingers, so it really stands out. Not quite as toasted as FA Meringue. Then got something like a vanilla whipped cream. Could make it into a more authentic flapper pie by just adding a custard and some graham crust. Or could add any kind of crust you wanted as there isn't much bakery there already. Emily thought WF FP used at high % with FLV Smoked Butterscotch and some graham crust would be really good. Sam tested it up to 6%. ID10-T tested up to 3.5%.

18.34

VT Lemon Meringue Tart: DYY doesn't get lemon, tastes very much like lime. But to everybody else it's lemon. Crust is buttery. The lemon is more lemon curd than a custard. A bit brighter. The creaminess is very dense and thick, similar density as cheesecake. Could work well in a key lime pie recipe if you added lime.

23.13

CAP Lemon Meringue Pie: Not as complete or as dense as VT. But still a good, well rounded, robust LMP. It reminds DYY of CAP New York Cheesecake. May be using some of the same components in both? Very dense, thick cream- similar to that in CAP NYCC. The lemon came in afterwards. But he didn't get a lot of meringue. The texture was too thick for meringue. More like a pie filling. It's inauthentic to the profile enough to make it versatile. Can use it for other things besides LMP like fruity cereal like Fruity Pebbles or Fruit Loops, lemon donut, a component in a lemon cake. ID10-T preferred it at 3% to 6%. At 6% the crust was darker, almost burnt and it took over the lemon and what passes for meringue. Sam and ID10-T thought 3-4% seems a pretty good level, nothing offensive and plenty of flavour. DYY didn't get much crust at 3%, but it came out a lot more when % increased. ID10-T tested at 3% and 6%. Sam tested at 4%. DYY tested at 3%.

25.52

RF Meringue SC: Not bad at all. Crisp, sugary, dry. Slightly toasted top note with a sweet, creamy finish. Has more body to it than most RF flavours. Not thin. Did have a lingering coconut cream off note. Not gross or sun tan lotion-y. Seems like it contains some gamma octalactone, which can taste coconutty. Similar to the coconut note some people get from TFA Cheesecake Graham Crust. Might be perfect for a meringue topping for a coconut cream pie. Or key lime pie with coconut meringue topping.

28.52

RF Cheesecake almost made ID10-T throw up. Awful!

CAP Meringue (SL): Has a berry note. Like Crunch Berry milk. Very sweet, creamy. Similar to TFA and FA Meringue in a lot of ways, but had a sweet, non-descript, berry, fruity sweetness. Has a touch of tartness, like the tartness a slightly under-ripe strawberry has. Would be perfect for a berry pie topping or a berry cereal. Could put it with any berry, kiwi. Wouldn't pair it with most other tropical fruits like mango etc. Does limit versatility as a lot of applications you won't want that berry note. Seems like it wouldn't be easy to cover in a mix. Besides the berry it's a pretty good meringue flavour. More potent than most other Silverline flavours. Sam tested at 2%. ID10-T tested at 2.5%. Plenty of flavour. Emily tested at 4%. Didn't get any off notes.

31.19

Queen of Puddings (One Shot from Chefs): Chefs describe it as a traditional British dessert consisting of a baked, breadcrumb thickened mixture with blackcurrant jam and topped with meringue. Has a moist cake-y type base, or maybe like a sweet bread pudding. Wonderful meringue topping flavour that lingers. Blackcurrant is sharp, but still sweet and jammy. Good level of sweetness, not over loaded with sucralose. There is probably some in there, but it blends into the meringue finish really well. Accurate to Chefs description. Hits all the notes they describe. ID10-T tested at 20%. Chefs recommend using at 20-30%. 20% wasn't too high. But 30% seems like it would be. Plenty of flavour at 20%.

35.38

Can use meringues as sweetener in a mix. But if they have a toasted note you may need to bare that in mind. Useful if you want to sweeten a recipe, but you don't want it taste like sucralose or Splenda. Meringues contain ethyl maltol?

EM vs sucralose - EM makes the flavours taste like they're sweeter. Where as sucralose tastes like you have added sugar to them. So EM would make a strawberry flavour taste like it's a sweeter strawberry. Where as sucralose makes it taste like a strawberry with sugar on top.

PART 2:

Noted Ep. 188: MERINGUE (ft. Duncanyoyo)

(From here on are flavours ID10-T thought were not very good)

FW Lemon Meringue Pie: CONTAINS SUGAR- CARCINOGENIC. Will also destroy your coils. Emily didn't think it was that bad. But just not as good as other LMPs already discussed. A bit disappointing. Lemon has a nice tartness. But tastes candy-ish, not like lemon curd. Too bright and thin for a LMP. DYY thought it was almost like a frosting. Like a cereal type lemon. Tastes a bit reminiscent of a frosted Fruit Loops.

43.41

FE Meringue: Doesn't taste like meringue at all. Maybe a better, less waxy version of CAP Butter Cream. Sugary sweet, but has a butter flavour underneath that tastes a bit artificial. Like butter mixed with move theatre butter. Creamy mouthfeel. Very smooth. Not dry, butter makes it almost oily. Lingering buttery sweetness. Really tastes like when you cream butter and sugar together, like CAP Butter Cream does. Not a good meringue, but a good replacement for CAP Butter Cream. CAP isn't a bad flavour to use in a recipe, but it can get a bit waxy and needs a lengthy steep. The waxiness of CAP diminishes after steeping.

46.43

NF (Nature's Flavors) Organic Lemon Meringue: Doesn't tastes like lemon meringue. It's lemon-y, but no meringue. ID10-T thought it tasted like a sweet lemon cream with lemon zest. Was harsh at 4%. DYY thought it had no body, very flat. Like a one dimensional, natural lemon.
DYY tested at 1% and 2%. 2% had plenty of flavour. ID10-T tested at 4%. Too high, harsh.

49.38

if you want a lemon cream VT Yoghurt Drink is a much better option. It would work well with VT Lemon Meringue Tart or other LMP flavours.

RF Lemon Meringue SC: Doesn't taste like lemon meringue. The meringue is just vague sweet, sugary, fluffy stuff that could be a meringue or a marshmallow or frosting. Not very distinct. The lemon is thin and tastes like a watered down, powder mix lemonade. Nowhere near the gooey richness of lemon curd, not as tart as that either. A bit harsh in the finish. No crust at all. Just not very good.

52.26

CAP Lemon Meringue Pie V2: Mostly crust. Kind of graham-y, really heavy. Barely any lemon and what was there tasted like it was soaked into the crust. Kind of like a lemon graham cracker dipped in old milk. DYY thought it tasted a little bit like spoiled milk. Maybe not butiric as it didn't cross over into vomit territory. At 6% ID10-T didn't get a distinct butiric note, but it did taste funky. ID10-T tested up to 6%.

53.55

CAP Lemon Meringue Pie V3: Almost identical to the V2 but even more crust-y. No lemon, no meringue. Just crust with the same spoiled milk note that V2 had. Has some creaminess, but it's not meringue. DYY tested at 3%.

57.44

TFA Vanilla Custard II is amazing. TFA Creme De Menthe II is good. TFA Honeydew II is tasty, easier to work with than the original, but not as juicy. TFA Lemon Lime II isn't great.

Nana' Flakes by Silky (ATF)

1.01.56

Lemon Meringue Pie by DixxleRoo (ATF)

1.04.07

Recipe for Epic Shots Zesty Lemon Curd

1.06.10

Not enough gets said (some, but not enough) about how big an asset these posts are to the entire community.

This level of concentrated information benefits the beginners and experts alike, making flavor research and selection an absolute breeze. They are my first stop anytime I'm looking to dive into a new profile or build out my stash.

Thank you, u/-DixxleRoo-!

Upvoted for being awesome. Thank you for your work!