Question for my mom!
Posted: 15 April 2009 01:57 PM   [ Ignore ]
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My mom has a question about meringue.
She says wants to know “what makes the meringue weep”??

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Posted: 15 April 2009 02:37 PM   [ Ignore ]   [ # 1 ]
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On page 106 of Harold McGee’s book “On Food and Cooking,” he says that if you use ordinary granulated sugar in a hard meringue, it won’t dissolve completely, and you’ll get a gritty texture and “weeping syrup drops.” He recommends using superfine or powederd sugar, or a premade sugar syrup (as in Italian meringue).

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Posted: 15 April 2009 04:59 PM   [ Ignore ]   [ # 2 ]
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Yes, Italian meringue is the way to go—see the Pie and Pastry Bible for complete information on this topic.

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Posted: 19 April 2009 09:07 PM   [ Ignore ]   [ # 3 ]
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And for even more information, check out Shirley Corriher’s “BakeWise.” Lots and lots of baking science and tips!

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Please visit my blog:
Bungalow Barbara

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