I'm new to SMBC. I made it for the first time yesterday for my Mom's b-day cake. I used Martha Stewarts recipe.

(1) Are there any food safety issues?

(2) Anyone ever tried Splenda in it?

Thanks!

If you have cooked your egg whites properly there is nothing to be concerned with. Treat it like food that is made with eggs.

No, I'm afraid Splenda would be disgusting and would not work.

Love the avatar! Freaky....

Anyway, I guess why I'm asking about food safety is because I'm not sure how you know if you cooked them properly. I did what the book said exactly & the check points provided were all met. I think I'm just paranoid...

The book said the mixture should be completely smooth in between my fingers. And, it should be warm. It was both. I had my stove top setting on a few notches below medium heat. When I lifted my bowl, steam came out of the pot...but what was not boiling. Does this sound right?

Bummer about the Splenda - my grandpa is diabetic. I thought it would be a nice alternative to berry pies and sugar free jello! Have you tried Splenda in the recipe? I know it's not the best tasting...but for him, it may be a decent taste.

I can't speak to the Splenda...I have no idea how it would work or taste. When I make SMBC (like I did today - yum!) I use a thermometer in the egg/sugar mixture as it's heating - they say to go to 160, but I usually take it to 163-165. I use a thermometer meant for meats in the oven - once it's been on the heat for a few minutes, I hold the probe into the mix and make sure it's in the middle (not touching the metal bowl) while I'm whisking. I feel much more comfortable knowing the exact temperature. Hope that helps.

I'm not a scientist or expert by any means. But, the sugar and the egg whites form a thick syrupy emulsion that when beaten long an hard hold nice stiff peaks. Splenda just plain will not work. Gotta try something else for him.

I don't know much about Martha Stewart recipes, I stick to one, it's from here called The Well Dress Cake SMBC with variations. It's very simple to follow. Here it is: http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

I cook them to 160F. I use a thermometer while I am cooking it so I always know.

sorry this is off topic but that avatar is definitely freaky!!!

Thanks everyone!

I've been wanting to buy a candy thermometer. Maybe that'll work. I'll check it out. That's a great tip.

Big bummer about the splenda. My g-pa doesn't have a severe case of diabetes....so maybe regular recipe with one of those low sugar box mixes will be good. I could fill it with some sugar free pudding. I'm sure he could skip bread one day for a piece of cake later!

I appreciate all the input!!!