Made a Swiss meringue. Whipped it for about 45 min at low to médium speed, it wasn’t stuff till 45.
Tested them for about 10 min in a very dry climate.
100g almond flour and icing sugar 105g sugar and egg whites
by Haita_1989
2 Comments
Haita_1989
Stiff* Rested*
auditorygraffiti
More than likely, there was some kind of fat present in the egg whites. If there was any oil on your bowl or whisk, it can prevent stiff peaks from forming. Next time, I would wipe everything down with vinegar before getting started. If you broke a bit of the yolk into the egg whites, that would also do it.
2 Comments
Stiff*
Rested*
More than likely, there was some kind of fat present in the egg whites. If there was any oil on your bowl or whisk, it can prevent stiff peaks from forming. Next time, I would wipe everything down with vinegar before getting started. If you broke a bit of the yolk into the egg whites, that would also do it.