Old eggs in meringues
Posted: 20 September 2012 12:31 PM   [ Ignore ]
Total Posts:  1
Joined  2012-09-20

Hi all.

I was just reminded by Rafemama’s ‘french meringue’ post about something meringue-related I’ve always wondered:

Why did my mother teach me only to use older eggs for meringues? Apparently new eggs aren’t suitable, although I’ve never tried to find out why.

Any ideas?


“Music is the food of love”... but hang on, that doesn’t give food much credit. Wouldn’t be much love without food, would there!

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