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Italian Meringue Not Firm Enough

post #1 of 4
Thread Starter 
I've been making Italian meringue using 100g egg whites, 200g sugar, 1/4tsp cream of tartar. Bringing sugar syrup to 121 C and continued beating for a good 25mins until no longer warm to touch.
It's lovely and smooth and pipes beautifully holding its shape well but when I cut through the lemon meringue tarts the meringue is a little too soft for my liking and doesn't give enough resistance when cutting/biting through it.

If anyone could give me a couple of tips I would be hugely appreciative!
post #2 of 4
Adding more sugar will stabilize your meringue further.
post #3 of 4
Thread Starter 

thank you 

post #4 of 4
You can also cook your sugar syrup a few degrees higher for firmer consistency.
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