Has anyone had luck with this Italian Method recipe by Windy City Baker?
I’d like to try it, but I’ve had SO MANY failures, I don’t think my heart can take another today. I’ve had (periodic) success with the America’s Test Kitchen and Bake Toujour’s Italian method recipes.
by RepublicCute7683
1 Comment
Cpt_Flashheart
Always works fine for me! In fact, I always use Italian meringue. Just give it a try, it’s really not that hard and results in a beautiful shiny meringue. This recipe however is slightly different from mine. I dont add granulated sugar to the egg whites. Just the syrup once it reaches 118 degrees.
1 Comment
Always works fine for me! In fact, I always use Italian meringue. Just give it a try, it’s really not that hard and results in a beautiful shiny meringue. This recipe however is slightly different from mine. I dont add granulated sugar to the egg whites. Just the syrup once it reaches 118 degrees.