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Swiss meringue is a very stable meringue compared to the more commonly used French meringue. Swiss meringue is a meringue that has been heated and cooked so that the sugar has melted and reached a certain temperature whereas the French meringue is a raw meringue. I won't go into too much details about the preparation of the Swiss meringue but due to the ...


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You could always use brown sugar. Just dump everything in and whip it up. Make sure the equipment is spotlessly clean though. Brown sugar generally gives the meringue a caramel/toffee like flavour but it's richer and far less sweeter than a normal meringue.


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How long did you cook it for? If it did not form a good crust in the oven it would deflate. If you used 140 on fan forced oven it could be too hot, which would rise and brown the outsides without forming a crisp crust. Usually the rule is to turn the oven off and let it cool completely before removing from the oven, but without the recipe or knowing ...



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