post #1 of 1
Thread Starter 
I made meringues for the first time using meringue powder the other day and they didn't whip up to the volume anticipated in the recipe and were dense (but tasty) rather than light. I probably didn't cool the sugar syrup totally to room temp because as usual I was under time pressure. Is this the cause of the problem. I want to try making SMBC or IMBC and want to know that the critical elements of using meringue powder are?

Thanks for your help!