Why Isn't My Swiss Meringue Forming Stiff Peaks? Troubleshooting Tips
Learn why your Swiss meringue may not be forming stiff peaks and discover essential tips to achieve the perfect texture.
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Swiss meringue may not form stiff peaks if there is residual fat in the bowl or on the whisk, if the sugar is not fully dissolved, or if the egg whites are not properly heated. Solution: Ensure all equipment is grease-free, thoroughly dissolve sugar in whites over a double boiler, and ensure the mixture reaches 160°F before whipping.
FAQs & Answers
- What causes Swiss meringue not to form stiff peaks? Residual fat, undissolved sugar, or improperly heated egg whites can prevent stiff peaks from forming.
- How do I know when Swiss meringue is ready? Swiss meringue is ready when it holds stiff peaks and has a glossy finish after whipping.
- Can I fix my Swiss meringue if it won’t stiffen? If your meringue isn't stiffening, check for fat residue and ensure that your sugar is fully dissolved.
- What temperature should egg whites reach for Swiss meringue? Egg whites should reach at least 160°F while being heated over a double boiler to ensure safety and stability.