The more sugar in a meringue, the drier and stiffer the meringue will be. Swiss-Style Buttercream This is made by dissolving sugar over a double boiler, then whisking it into the meringue base. 0. Eh. If it feels gritty the sugar has not fully dissolved; keep beating until it feels smoother between your fingers. Double check to make sure the sugar is dissolved. Butter and mascarpone contain a bit of water, but not much. It's more stable than basic butter-sugar American-style … You can reheat it as long as you haven't added the butter yet. (If the sugar is not completely dissolved, the meringue will be gritty. That recipe is not very good (although what can you expect from Martha Steward). Meringue troubles Put simply - I think the motor on my hand-beater is about to blow up and I seem to be overwhipping the meringue, the peaks are not as stiff as they were at one stage - but the sugar is still not dissolving! Sugar dissolves in water, and if you dissolve enough it will form a sugar syrup. Ideally, you should use a copper bowl -- because copper reduces the amount of time it takes to whip egg whites and reduces the risk of over-whipping -- but … Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. If a firm consistency is desired, you can always add 1 Tablespoon meringue powder or confectioner's sugar and rewhip for another 5 minutes. Not only does the sugar sweeten the meringue, it has a very important structural role. It should specify the temperature that you bring the white-sugar mixture to, which is 74 C for swiss meringue. Also, if you tilt the bowl, the whites should not slide. If you can feel any grit or grain at all, your sugar is not fully dissolved and you’ll have a gritty buttercream, so keep whisking until all the sugar is dissolved. I seem to recall that soft and sticky meringues are caused by the sugar not dissolving properly - so the change to icing sugar might be all that's needed ... For a dry meringue often boiling sugar will be used, hence why I said to beat over a hot water bath. You shouldn’t see any clear watery egg at the bottom. It should specify the temperature that you bring the white-sugar mixture to, which is 74 C for swiss meringue. Continue beating until the sugar is dissolved and soft peaks form. Adding the sugar too late and/or too slowly. Pinch some meringue between your fingers. If the sugar does not get completely dissolved, the meringue frosting will have a grainy texture. Too little sugar. To test to see if the sugar has completely dissolved, rub a little of the meringue between your thumb and index finger. Swiss Meringue Swiss meringue is made by combining sugar, cream of tartar or other acid, and egg whites, and heating them in a double boiler over boiling water. No one knows for sure when or where meringue was invented. Its first and foremost job is to help stabilize that egg white foam. Meringue based frosting recipes, such as the Italian Meringue or Mousseline Buttercream or IMBC Recipe, are made with sugar cooked sugar syrup, as is our Caramelized Meringue Topping Recipe. This is why sugar is added to the egg white. Be careful not to add too much liquid, the icing loosens quickly. Adding sugar will increase the viscosity of the liquid phase in the egg white. Crack your eggs in a separate bowl when separating the whites. Sugar needs water to dissolve, so the less water you have in your ingredients (or the more sugar), the harder it will be to dissolve. Rub just a bit of the meringue between your thumb and forefinger to feel if the sugar has dissolved). When making meringue frosting the egg whites and sugar are cooked together over simmering water to completely dissolve the sugar before it is whipped into a fluffy frosting. The sugar  must dissolve completely for your meringue to turn out right. Add the sugar gradually, one Tablespoon at a time, and give it a chance to dissolve… The more sugar added to a meringue mixture, the denser and smoother the final foam will be. The smallest amount of grease or oil can deflate your egg whites. In this instance, sugar and water are heated to form a syrup, which is then poured into the beaten egg whites and whisked at a high speed. Sign In or Register to comment. If you had done that, there would be no undissolved sugar but alas...recipes like this are not known for their precision. level 2 Meringue disaster - what's going wrong? If the sugar is added too late, either the sugar, which is hygroscopic, draws water out of the foam and causes the structure to weaken (as in the dense, crumbly cakes), or the sugar doesn’t fully dissolve (as in the meringue cookies that were grainy and brown from undissolved sugar caramelizing). 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