Lately I've been having problems with my meringue cookies. This time seems especially bad. The sugar didn't dissolve at all! Even while whipping I could see the granules.
I have a feeling the last sugar I bought might have been large granules - although it said nothing but I had already thrown the bag out. I'm pretty sure it was the regular type I always buy. It would have been either Redpath or Lantic, two of our major suppliers here in Canada.
If it was larger granules it is something I've never heard of. I've only ever thought there was 'regular' sugar known as fine sugar, icing and instant dissolving aka fruit sugar. I'm not talking about brown sugars.
Although it whipped fairly well (not as much volume as I would have expected) and reached stiff peaks, it softened very quickly while I was piping it.
Any suggestions as to what I did wrong?
I've use Anna Olson recipe for her Meringue Mushrooms quite a few times without any problems before... why now?
I have a feeling the last sugar I bought might have been large granules - although it said nothing but I had already thrown the bag out. I'm pretty sure it was the regular type I always buy. It would have been either Redpath or Lantic, two of our major suppliers here in Canada.
If it was larger granules it is something I've never heard of. I've only ever thought there was 'regular' sugar known as fine sugar, icing and instant dissolving aka fruit sugar. I'm not talking about brown sugars.
Although it whipped fairly well (not as much volume as I would have expected) and reached stiff peaks, it softened very quickly while I was piping it.
Any suggestions as to what I did wrong?
I've use Anna Olson recipe for her Meringue Mushrooms quite a few times without any problems before... why now?