Aren't you still going to cook the sugar?
Mike
Yes, I was, but SMBC uses so many eggs, and I'm not good about using the leftover yolks. AND i'm not certain how much meringue powder I would need to use to be the equivalent of one egg white.
Aren't you still going to cook the sugar?
Mike
Yes, I was, but SMBC uses so many eggs, and I'm not good about using the leftover yolks. AND i'm not certain how much meringue powder I would need to use to be the equivalent of one egg white.
OK I thought it was about trying to save time. That's what I didn't understand. Freeze the yolks for later use. You can freeze them in an ice cube tray, and have lil egg yolk ice cubes. Then bag them, and freeze, no waste.
Mike
I tried this TWICE and failed miserably! I talked to a pastry chef on why it wouldn't work and she said that with SMBC you cannot use meringue powder because of the starch in it...it makes a great meringue but once you add the fat, everything breaks down to a soupy mess! The problem happens when you heat it with the sugar and chemically it messes up. Whereas when you use it with the process of IMBC it doesn't cook that starch so you're okay. Trust me, it doesn't work!! But it does work with IMBC.
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