Almost totally agree. I think Italian meringue brings it to a better temperature, plus I think it’s more stable than the Swiss version. The only thinks I disagree on is I actually think (with a good thermometer) Italian is actually easier!
© 2011-2016 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.