How can I get Italian meringue to thicken?
I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can I do to rectify now?
Best Answer
Try this: separate the white from the yolk 3 or 4 days before you want to make meringue. Keep the white in an hermetic box in the fridge and take them out of the fridge one hour before you begin. So the egg white foam will be more stable.
Another trick is to add some drops of lemon juice to the egg white right before you beat them.
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How do you fix runny Italian meringue?
So the trick to revive the Italian meringue is actually really simple: Put your Italian meringue in a stand mixer and turn on the whip on a high speed. Don't worry if the meringue collapses at first. Whipping it will initially take out all the air that's still in there! Just keep on whipping at this point in time.How do I make my meringue thicker?
Beat the egg whites with cream of tartar. This binding substance helps the egg whites form into thick, glossy peaks. Most recipes call for about 1/2 teaspoon of cream of tartar for 2 egg whites.Why is my meringue not getting thick?
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.Why is my Italian meringue buttercream not thickening?
Temperature Issues and Fixes If your buttercream looks too thin and soupy, it's probably too warm. Pop the whole bowl in the fridge for a few minutes, then re-whip. Continue chilling and re-whipping until the buttercream is no longer soupy. If your buttercream looks chunky or curdled, it's probably too cold.HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 TIPS!
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Answer 2
I had this exact problem and I fixed it by beating the mixture on a slower speed. At first I was beating on high speed which I think was beating all the air out of it (ironically!). Try beating in a smaller container so the mixture is more condensed and on a low whisk speed for more time.
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