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Gritty Swiss Meringue...Please Help!

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Gritty Swiss Meringue...Please Help!

sixelagogo | Feb 28, 2008 11:21 AM

I was testing out a recipe today for a swiss meringues from Martha Stewart...2 egg whites, 3/4 c. sugar, mix together then place onto double boiler and whisk until sugar dissolves..My problem is that the sugar NEVER full dissolved and therefore yielded a really gritty meringue...So i tried it again, leaving it over the heat longer...no luck...ok, i said to myself, I'll process the sugar, so i ground the sugar in my food processor for about one minute and tried it again..still grainy....one more failure sealed the deal and I gave up...Each time, the eggwhites were cooked with the sugar, whisking constantly, over the double boiler for about 5-10 minutes (my last failure was around 10 minutes of doubleboiler whisking time), yet when I rubbed it between my fingers, I still felt grainyness. Placing it in a mixer resulted in a failure to fluff. Can someone please help me solve this riddle? I'm using white sugar (store brand) and clean equiptment.

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