The trouble with soupy meringue is the use of a standup mixer. Meringue doesn't stand up to proteins put into the mix, i.e. butter. What does help is to have a. standup mixer b. cold butter c. egg white to sugar to butter ratio of 123...one part egg, two parts fine grain sugar, three parts butter. 2 egg whites = 1/4 C. 3/4 C egg whites (6 egg whites) + 1.5 C Sugar + 3 C Butter. This will make for a very easy to remember recipe. I put the egg whites into a metal bowl and add the sugar all at once and whisk while the boiler is heating up the whites. Whisk until NO graininess is felt when rubbing between your thumb and forefinger. Then move it to a mixing bowl afterwards and beat until fluffy...mix til cool (not even the slightest bit warm)...precubed butter into the merigue a piece at a time...add vanilla or whatever flavor you need to add...hope this helps some of you.
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The trouble with soupy meringue is the use of a standup mixer. Meringue doesn't stand up to...