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swiss meringue problems - Page 2

post #16 of 17
Yes. Recommended at least 140, I go to 160.
post #17 of 17
I'm a pasteurized egg white user too. I use Naturegg Simply Egg Whites and I never have a problem. I still heat to 160 because I find that that times my whipping perfectly. I also leave my whites out for about 30 mins before I start and my water is already at a rolling boil. Also make sure that your water is not touching the bottom of your bowl. I put too much water below my last batch and ruined it - didn't even realize until I lifted the bowl to inspect and saw it dripping off the bottom. Had to toss it, so that might have been an issue for you if you haven't changed anything else. Honestly, I have to say that I won't go back to fresh egg whites unless I'm baking for a small family party and I know all the guests health issues. I started using SMBC for my daughter's 1st birthday and I wasn't taking any chances. Good luck, I hope you get the issue resolved!
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