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- Mar 27, 2021
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Hi, I don't know if this is the place to post this but I've got a query about italian meringue making.
I'm using a stand mixer and pouring the hot syrup into a fairly small amount of egg white but most of the sugar syrup just ends up on the side of the bowl (and conjealed at the bottom underneath the egg white) rather than incorporated which leads me to have a poorly-structured meringue, lacking a fair bit of aeration.
Any tips/solutions? My two thoughts were, 1. Use a hand mixer with whisk attachment instead; 2. The setting is too high and should be slow whilst incorporating the syrup.
Thanks
I'm using a stand mixer and pouring the hot syrup into a fairly small amount of egg white but most of the sugar syrup just ends up on the side of the bowl (and conjealed at the bottom underneath the egg white) rather than incorporated which leads me to have a poorly-structured meringue, lacking a fair bit of aeration.
Any tips/solutions? My two thoughts were, 1. Use a hand mixer with whisk attachment instead; 2. The setting is too high and should be slow whilst incorporating the syrup.
Thanks