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airy meringue?

post #1 of 2
Thread Starter 

Ive prepared meringue for sans rival numerous times. As usual the meringue gets chewy as the cake ages because of the moisture. 


Recently i made a batch of sans rival and the meringue, instead of getting chewy it turned really soft. 

I noticed that the meringue was more airy than usual though..


what causes the meringue to get more airy?  More like soap suds than marshmallow icing in appearance and texture

post #2 of 2

Too bad you didn't post any pictures, because verbal descriptions are so subjective.


If your meringue is taking in more air, I would say it's caused by:

fresher eggs

higher quality whites

beating longer

warmer eggs

presence of acid

lack of residual fat in bowel, beater, and egg whites


Same factors could influence texture as well.


Meringues are also affected by weather, so it could be a combination of humidity and residual moisture left in the meringue.



I so want to make Sans Rival now. Used to make its french mother a long time ago. almond Marjolaine.

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