Im trying to make a cooked meringue froosting but after combining the sugar and egg whites over a boiling pan it has thickened and gone glossy but it wont go into peaks.
Do I need to keep going with the whisk or can I salvage it another way ?
The recipe calls for butter to be added next then the strawberry puree, I need quite a thick cream as Im using it to fill whoopie pies.
Thanks
Mnetters.