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Multi-tasking with Italian meringue

CanadianBakin'

By CanadianBakin'
in Pastry & Baking

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CanadianBakin'

CanadianBakin'

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I'm only asking because I haven't done it before and I'd like to avoid wasting a bunch of time, eggwhites and butter if it's a bad idea. I have a cupcake job coming up. 1/3 will be covered with Italian Meringue and left, 1/3 Italian Meringue and torched, 1/3 IMBC. Is there any reason I can't just make up a big bowl of IM, take out what I need to use plain and add butter to the remainder? It makes sense to me but I may have overlooked something.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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jumanggy

jumanggy

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Based on the recipe I'm looking at (Flo Braker), there's not a difference in procedure at all, so go ahead :) The weight ratio according to my calculation is 1.25 butter:1 meringue.

Edited by jumanggy (log)

Mark

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CanadianBakin'

CanadianBakin'

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Based on the recipe I'm looking at (Flo Braker), there's not a difference in procedure at all, so go ahead :) The weight ratio according to my calculation is 1.25 butter:1 meringue.

Thanks Mark! And thanks for doing the math, I hadn't got that far yet.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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