i cant tell if im overwhipping my meringue, so i go on youtube and see man bun bakery making his meringue really stiff, and some other people make it not as stiff.
it doesnt seem to be the different egg white to sugar ratios
80 ew: 85 sugar https://youtu.be/dpyX0iSwHuU?t=573 looks way stiffer than the other 2
100 ew: 90 sugar https://youtu.be/lXE4CdN4OVw?t=561
120 ew : 112 sugar https://youtu.be/qeDdcQdJgec?t=205
btw my problem is hollows, i suspect its from my merinque
by PineappleSure8435
1 Comment
It would be more helpful to show us what your meringue looks like and the recipe that you’re using and the end results.
This is probably wrong but Ive always been under the impression that different methods require different stiffness of meringue. I primarily make swiss method now and make my meringue pretty stiff, similar to man bun where I will knock everything out of the whisk and then do a big swoop and then get these nice thin peaks. Years ago when I used to make French method, I would do them a bit softer.