Originally Posted by Skittlez88
I'm going to try the IMBC again today so hopefully it turns out better then yesterdays, that was a disaster.
I'm not sure what you mean by watery but it will deflate some after first pouring your syrup in. The first time I made it this happened and I threw out a 12 egg batch. I went and read several more detailed recipes and watched youtube videos and tried again the next day. I beat it a lot longer and it turned out perfectly. Also they tell you it will take 10 minutes or so to cool...well, I know my batches take over 30 minutes. Partly because they are so large I am sure.
AZ "I reaaaaaally dislike recipes for meringue bcs that don't indicate a proper temperature to cook to. That's irresponsible. And I don't want to hear that it's from some famous Craftsy instructor either, doesn't make a lick of difference"
I agree 100% I would not even attempt it without a thermometer. It is too costly and time consuming to screw up. I heat my syrup for IMBC to just below 245 and my eggwhites for SMBC (which I have only made once) to 160....
I need to learn the multiple quote