How to Fix Liquidy Swiss Meringue: Step-by-Step Guide
Learn why your Swiss Meringue may be liquidy and how to fix it easily! Tips for achieving perfect consistency.
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A liquidy Swiss Meringue often indicates that the sugar hasn't fully dissolved. Solution: Ensure you whisk the egg whites and sugar over a double boiler until the mixture reaches 160°F (70°C) to dissolve the sugar completely. Then, whip until stiff peaks form.
FAQs & Answers
- What causes Swiss meringue to be liquidy? Swiss meringue can become liquidy if the sugar doesn't fully dissolve in the egg whites during the whipping process.
- How do I fix runny Swiss meringue? To fix runny Swiss meringue, whisk the mixture over a double boiler until it reaches 160°F, ensuring the sugar is completely dissolved.
- What temperature should Swiss meringue be? Swiss meringue should be heated over a double boiler to about 160°F (70°C) before whipping for proper texture.
- Can I make Swiss meringue without a double boiler? While a double boiler is recommended for even heat, you can use an indirect heat source but must watch for overheating.