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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:

www.seriouseats.com/recipes/2016/11/easy-swiss-meringue-recipe.html

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.

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