Skip to main content

Join The Table to earn rewards.

Already a member?

Help!!! Swiss Meringue from Hell

Help!! I am making Swiss meringue buttercream, I place my egg whites, sugar and a pinch of salt in a Bain-Marie until sugar dissolves. Then I whisk in my mixer but it is like marshmallow paste. It will not firm at all and I have attempted this four times!

Monica Fonseca
  • 2580 views
  • 2 Comments

2 Comments

Order By
Threads
Bridget
BridgetAugust 21, 2018
It's like marshmallow paste AFTER you add the butter? Or before?

I only ask because you didn't mention adding the butter; just cooking the egg whites/sugar and then whipping them.

Because Swiss meringue at that point is essentially marshmallow before you start adding the butter.
BerryBaby
BerryBabyAugust 19, 2018
Very helpful site that I have used for the same issue: gretchensbakery.com
She answers questions like the one you have, offers tips and the recipe is now the only one I use.
Good luck!
Showing 2 out of 2 Comments
Recommended by Food52

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.