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Italian Meringue Help

post #1 of 2
Thread Starter 

I know this sounds redundant but... my italian meringue has air holes in it. I am making this cake:

 

http://www.marthastewartweddings.com/340950/scrumptious-s%E2%80%99mores-cake and chose to use italian meringue instead of swiss because it is more stable. However, I cannot get it smooth. I know its a textured look on the cake, but my meringue is full of air pockets, like this:

 

any ideas for how to fix it? I've never had merinue do this before, although admittedly, this is my first time making italian meringue. thanks

post #2 of 2

Throw it in the fridge to get it hard, and then use a hot spatula on it.  Good luck!

 

Liz

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