Okay, so I did this, and I feel like I should report back so others can learn from my mistake.
My main mistake was assuming that since it’s heated so high, this meringue would behave like an Italian meringue (which I make all the time for buttercream; I haven’t made a Swiss meringue in decades). You can whip an Italian meringue forever and it will stay silky smooth. I over whipped this one a little bit, and it looked broken and chunky. It did bake up fine though.
I’m just going to have to make another pie to practice. ;)
Hm, I haven't ever had it go chunky! It is at its best texture at the point when it stops expanding. Glad to hear it baked up ok, and hope future pie experiments are even more successful ☺️
If I left out the gelatin, could this meringue be baked? I’m looking to try a new recipe that has you baking a French meringue for ~20 minutes.
Yes, you should be able to bake it without the gelatin!
Okay, so I did this, and I feel like I should report back so others can learn from my mistake.
My main mistake was assuming that since it’s heated so high, this meringue would behave like an Italian meringue (which I make all the time for buttercream; I haven’t made a Swiss meringue in decades). You can whip an Italian meringue forever and it will stay silky smooth. I over whipped this one a little bit, and it looked broken and chunky. It did bake up fine though.
I’m just going to have to make another pie to practice. ;)
Hm, I haven't ever had it go chunky! It is at its best texture at the point when it stops expanding. Glad to hear it baked up ok, and hope future pie experiments are even more successful ☺️