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Does anyone know how to make an Italian meringue that will hold and be pipeable without falling, separating or becoming grainy through 5 hours of service?? Ordinarily I’d think it’s user error, but my boss (one of the top chefs in Milwaukee) has also made the meringue and his doesn’t hold much better, nor has he suggested an adjustment to the methodology from his experience. That doesn’t mean that the method isn’t flawed, though, as we’re using the meringue recipe that we use for buttercream. So far it’s only good for three hours at the most.
I’ve spent my whole day off trying to engineer this; so far I’ve tried extra cream of tartar, cornstarch, gelatin, and adjusting with less syrup and more egg whites. Next batch will have some xanthan gum. It can hold either at room temperature or in a cooler as long as it will pipe smooth and stay upright after 4+ hours.
Otherwise, I’m going to suggest pasteurizing an egg white and sugar mixture in the sous vide and using an isi whipper - has anyone tried this?
Thanks all!
I’ve spent my whole day off trying to engineer this; so far I’ve tried extra cream of tartar, cornstarch, gelatin, and adjusting with less syrup and more egg whites. Next batch will have some xanthan gum. It can hold either at room temperature or in a cooler as long as it will pipe smooth and stay upright after 4+ hours.
Otherwise, I’m going to suggest pasteurizing an egg white and sugar mixture in the sous vide and using an isi whipper - has anyone tried this?
Thanks all!