swiss merengue

5 replies

WorkAccount · 03/01/2017 15:10

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.

OP posts:

LeadPipe · 04/01/2017 02:00

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

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

Original poster

WorkAccount · 04/01/2017 09:25

any idea what I did wrong?

OP posts:

LeadPipe · 04/01/2017 10:16

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 · 04/01/2017 10:19

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

Original poster

WorkAccount · 04/01/2017 13:58

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

OP posts:

Flip