How to Fix Runny Swiss Meringue: A Step-by-Step Guide

Learn how to easily fix runny Swiss meringue with expert tips and techniques.

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How to fix runny Swiss meringue? To fix runny Swiss meringue, continue whisking the mixture over a double boiler until the sugar dissolves completely and the mixture reaches 160°F (70°C). Then, whisk it on high speed until stiff peaks form. Ensure no grease or yolk contaminates the egg whites and avoid making it on a humid day, as moisture can affect the consistency.

FAQs & Answers

  1. What causes Swiss meringue to be runny? Runny Swiss meringue can be caused by incomplete sugar dissolution, grease contamination, or high humidity.
  2. How can I make my Swiss meringue more stable? To make Swiss meringue more stable, ensure that the bowl is clean and dry, avoid incorporating yolk into the egg whites, and whisk it to stiff peaks.
  3. Is it possible to salvage over-whipped meringue? No, over-whipped meringue cannot be salvaged; it's best to start fresh for the best results.

Watch More

For more baking tips and techniques, check out our guide on achieving perfect Swiss meringue and explore our extensive recipe collection to elevate your dessert game.

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