Swiss Meringue Bc... Am I Doing It Correctly?

Decorating By Moniquea Updated 9 Jul 2009 , 1:10am by antonia74

Moniquea Cake Central Cake Decorator Profile
Moniquea Posted 8 Jul 2009 , 9:11pm
post #1 of 2

Yet again I feel like I failed at this...

I boiled my bowl and whisks in water and Dawn.... greaseless..
I measured my ingrediants... perfect
I followed directions ... exactly...

Still I didn't get the meringue to form peaks but I finished it and its very soft.

It tastes very sweet and my neighbors kid just threw the rest away...

Any advice? TIA!

1 reply
antonia74 Cake Central Cake Decorator Profile
antonia74 Posted 9 Jul 2009 , 1:10am
post #2 of 2

Did you use whites from a carton, or did you separate the whites/yolks by hand? (i.e. did a yolk break? did you maybe get a teeny tiny bit of yolk in there by accident?) icon_sad.gif

Anyhoo, thought this step-by-step photo how-to might help. Did you whites look like this?


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