Advanced search

swiss merengue

(6 Posts)
WorkAccount Tue 03-Jan-17 15:10:52

I tried making my first swiss merengue this holiday.
I could hold the bowl above my head before I used it.
What texture is it meant to be when cooked?

Mine was very gooey, still the same consistency as when it went in to be honest, with a slightly crispy outside.

LeadPipe Wed 04-Jan-17 02:00:32

I like the very centre texture tonne slightly chewy. Definitely not gooey.

Crisp on the outside and just slightly chewy in the centre.

WorkAccount Wed 04-Jan-17 09:25:16

any idea what I did wrong?

LeadPipe Wed 04-Jan-17 10:16:57

I'm not particularly good at meringues - maybe someone else could help but I'd guess that your cooking time wasn't long enough if it was still gooey in the middle.

VeryPunny Wed 04-Jan-17 10:19:34

Do you have a cooking thermometer? It's the only way I've been able to get decent results with Swiss meringues. I use this recipe:

WorkAccount Wed 04-Jan-17 13:58:03

a cooking thermometer was my OH's suggestion as well, i may take him up on that.

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: