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swiss merengue
(6 Posts)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.
I like the very centre texture tonne slightly chewy. Definitely not gooey.
Crisp on the outside and just slightly chewy in the centre.
any idea what I did wrong?
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.
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
a cooking thermometer was my OH's suggestion as well, i may take him up on that.
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