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PLEASE HELP!! Swiss Meringue NOT coming together! - Page 3

post #31 of 54
I'm almost sure those are the ones I have at home and that I've been using, without reading any of this. And they have worked. Not sure if because I make IMBC, so I don't have to heat them up, just whip them. I'll check when I get home after work.

Read here what Eme says about them.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=631817&postdays=0&postorder=asc&&start=15
post #32 of 54
Quote:
Originally Posted by imagenthatnj

I'm almost sure those are the ones I have at home and that I've been using, without reading any of this. And they have worked. Not sure if because I make IMBC, so I don't have to heat them up, just whip them. I'll check when I get home after work.

Read here what Eme says about them.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=631817&postdays=0&postorder=asc&&start=15



Huh, gotta disagree with her, you need stiff peaks for a fluffy SMBC. Otherwise it's the consistency of butter. And crazy that you get the carton egg whites to work! I only tried once and they failed. It's less expensive for me to just buy real eggs and as I've posted before, I use the yolks in my cakes or make them into custards/curds. I have minimal to no waist.

Jen
post #33 of 54
Yes, I disagree with her on the soft peaks. But I get stiff peaks. Not sure if because I take them from the fridge to the mixer (as I said, IMBC) and don't heat them up at all, until they're stiff peaks and the 248˚F sugar syrup hits them.

I wish I could use the real eggs, but there are too many people afraid of them, and asking me what I used...sigh...

So maybe they work for me to stiff peaks because I'm making IMBC. I can't remember the names of the people who work with that same brand of egg whites, but there are a few here in CC.
post #34 of 54
I started using the egg whites from the carton in my SMBC about a year ago. I have been making SMBC with regular egg whites for years prior but decided to try the carton after reading a posting about it on here. I didn't notice a difference at all. I used the store brand 100% egg whites and I am pretty sure the carton said it wasn't suitable for meringues. Its odd but I still got stiff peaks out of it even though the carton said it wouldn't work icon_confused.gif I will say that it takes a bit longer for me to get the carton egg whites to a stiff peak in comparison to the regular egg whites.

I switch back and forth with using regular egg whites and the carton-it really just depends on my mood and if I have future plans for the extra yolks.
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post #35 of 54
What are you ladies using to whip the eggs? Hand mixer or stand mixer? And on what setting?
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post #36 of 54
Quote:
Originally Posted by 1Cake-At-ATime

What are you ladies using to whip the eggs? Hand mixer or stand mixer? And on what setting?

KA stand mixer on 8
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post #37 of 54
I use my breville stand mixer, starting low until the egg whites get frothy and gradually increase the speed to the "whip" setting. The fresh egg whites whip up faster for me but the carton ones work for me, too.
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #38 of 54
Egg whites (from carton) with cream of tartar added, starting low like tigachu until they get frothy, then going to medium and when it's at soft peaks I add the sugar. Then I beat on high until they are stiff. (I'm making IMBC, not Swiss)

Then the hot syrup.

I was actually once very obsessed with meringues, and I bought a few of the CIA DVDs, including this meringue DVD (there's a little preview there).

http://www.ciaprochef.com/fbi/dvds/Meringue.html

The chefs on that DVD don't put the hot syrup in when you are at high peaks, but when you're at low peaks, which never worked for me...go figure. I really gotta check it out again. lol.
post #39 of 54
Quote:
Originally Posted by imagenthatnj

Egg whites (from carton) with cream of tartar added, starting low like tigachu until they get frothy, then going to medium and when it's at soft peaks I add the sugar. Then I beat on high until they are stiff. (I'm making IMBC, not Swiss)

Then the hot syrup.

I was actually once very obsessed with meringues, and I bought a few of the CIA DVDs, including this meringue DVD (there's a little preview there).

http://www.ciaprochef.com/fbi/dvds/Meringue.html

The chefs on that DVD don't put the hot syrup in when you are at high peaks, but when you're at low peaks, which never worked for me...go figure. I really gotta check it out again. lol.



I haven't looked at the video, but what hot syrup are you talking about for SMBC?
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post #40 of 54
Linda, I'm saying right there that I'm making IMBC, not Swiss. I decided once not to bother with Swiss. I like the IMBC process better.
post #41 of 54
Sorry, missed that in your post. Trying to read this and make a cake at the same time. icon_biggrin.gif

But that could be the reason why the carton egg whites work for you. It could be something with not adding the sugar or cooking it further like you do with SMBC.
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post #42 of 54
Yes, I thought so. I even said so before. But then tigachu came back telling she makes SMBC with those same egg whites...lol

I just checked the cartons and I have those exact egg whites. I never read that they were not suitable for meringue, but they do say that. If I had read that long ago I would have never tried.

Nice logo on your new website by the way. I wish you much success with your new bakery.
post #43 of 54
I don't know if it's going to recover my SMBC, but this glass of wine I'm having is certainly helping my temperament.

The house is too warm I'm convinced. When your butter sits on the counter for an hour and is beyond dent-with-your-fingers soft, it ought to be a hint... Followed FromScratchSF's recipe to a T, got beautiful stiff peaks, put in my butter and ... soup. Never even bothered to curdle. After 20 minutes I turned up the mixer to 3, just outta curiosity, and it spit egg white-flavored butter on me. Charming. Tried the bags of veggies all around with no appreciable difference. I just stuck the whole mess in the fridge, took out the wine, and figure it can't get any worse.
post #44 of 54
sorry the frosting didn't work icon_sad.gif Enjoy your wine though.
I have used the cartons of whites without problems.
Hugs and have a good evening.
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"I am the way and the truth and the life. No one comes to the Father except through me."
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post #45 of 54
What did you use, airedalian? Real egg whites? I hope you can still bring it back. Sometimes it does after being in the fridge.

Yes, I just helped a friend two nights ago make coconut IMBC (not Swiss) with cartons of whites, for the first time, and she knows it works now.

Do let us know if it works out.
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