So, I have ventured to make meringue many times in the past years... But I need tips. What are the do's and don'ts of meringue cookies? Or just meringue in general?
Here's what I've read:
- Use a glass or copper bowl.
- Use a specific kind of superfine Baker's sugar
- Don't mix too fast to start, then speed up after you get bubbles
- Let the egg whites warm to room temperature
- Absolutely NO yolk can be in the whites
Any suggestions, corrections or comments? Feel free to comment! I (and many others, maybe!) need help! :)
EDIT: Read the Meringue instructions 2 posts previous. I have successfully whipped up a batch of meringues, so you should try too!
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