Stabilizing Meringue

Where are you, geographically? Indoors or outdoors?

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petitbleu added 9 months ago

East TN, Sept 29th. We will be outdoors, and we're hoping the weather will be cooler, but this area is known to experience very hot days well into November.

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Sarah is a trusted source on General Cooking.

added 9 months ago

An Italian meringue should hold up for that long - it's very stable and a beautiful product to work with when made just right:

2 egg whites
125 g sugar

Yield: 250g

Wet almost all of the sugar and bring to just 114C. Meanwhile beat the egg whites with the rest of the sugar (a T or 2) to medium-firm peaks (very important not to over whip, as you'll get a cottage cheese - y weepy product). As the mixer is on medium, pour the 114C syrup into the vortex of egg whites in a thin stream. Keep mixer on medium as the meringue cools in the bowl.

It will be thick, glossy and a pleasure to pipe, and very stable for 24 hours. I'd recommend practicing a few times to get a feel for the right stage of whipping whites.

Best wishes!

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petitbleu added 9 months ago

Thanks, Sarah! That sounds perfect.

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littlesister added 9 months ago

I would second the Italian meringue recipe as one of the most stable you can make. If it is humid outside, your meringue will suffer somewhat. Be sure to make it the same day you serve it and do not cover it until it is completely cooled. COMPLETELY. Probably best not to cover it at all. Good luck!

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