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 Posted: Mon Aug 01, 2005 6:36 am
I have heard of this, but have no idea what it is.Anyone care to explain?
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Posted: Thu Aug 04, 2005 8:09 am
its egg whites really whipped the hell out off till they are light and fluffy..then they are genrlly "burnt" with a torch to make the tips soft brown
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Posted: Fri Aug 05, 2005 9:59 am
so do they harden or are they creamy???
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Posted: Mon Aug 08, 2005 6:46 am
fluffy is a better description
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Posted: Thu Aug 11, 2005 6:46 am
fluffy? but somepeople say they are either creamy or hard! eek
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Posted: Mon Aug 15, 2005 7:48 am
well its kinda like mildly harded creme..so in my world fluffy fits beter..what we have is a falure of well defined descriptive adjetives
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Posted: Wed Aug 17, 2005 6:42 am
Ahhh, i see. so that''s whay i was confused.
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Posted: Sat Aug 27, 2005 7:00 pm
Meringue also tends to be sweetened so it holds it's shape. Pure eggwhite meringue's tend to collapse after a few hours ( stressed ), so a bit of powdered sugar helps stabilize them, there are also meringue stabilizers sold that help this. I've even used creme de tartar, a strange little powder sold at most grocery stores.. I prefer the sugar method, it tastes better. And 'burning' is a very crude way to describe the light golden hue you're attempting to achieve when you toast the peaks of the meringue. o_O
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Posted: Tue Aug 30, 2005 5:24 am
THank you for the information!
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Posted: Fri Feb 03, 2006 2:34 pm
I've only cooked merangues in the oven. What is the torch method like?
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