Italian Meringue - Measuring Water For Syrup

Decorating By lennyk

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lennyk Posted 21 Feb 2011 , 9:19pm
post #1 of 1

I never measure the amount of water added to the sugar
I usually add just enough water so that the sugar will get wet,
however I have noticed that if I add too much water the meringue comes out wrong even though the syrup is supposed to come to temp by the amount of water left after boiling off.

Is this correct or should one always try for a fixed/recipe'd water amount rather than just go by final temp/softball etc ?


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