How to Fix Runny Swiss Meringue: Common Mistakes Explained

Learn how to troubleshoot runny Swiss meringue with expert tips on achieving perfect peaks every time.

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Swiss meringue can be too runny due to undissolved sugar or insufficient beating. For best results, ensure sugar is fully dissolved by heating the mixture to 160°F (70°C) and beat until you achieve stiff peaks. Use a clean, grease-free bowl and whisk to prevent fat interference.

FAQs & Answers

  1. What causes Swiss meringue to be runny? Swiss meringue can be runny due to undissolved sugar or not beating it thoroughly enough.
  2. How do you fix runny meringue? To fix runny meringue, ensure sugar is fully dissolved by heating to 160°F (70°C) and beat until you reach stiff peaks.
  3. What temperature is best for Swiss meringue? The recommended temperature for heating Swiss meringue sugar is 160°F (70°C) for optimal results.
  4. Can I use a bowl that has fat residues for meringue? No, it's essential to use a clean, grease-free bowl to prevent any fat interference in the meringue.

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