TITLE

Meringue Without Eggs-Asperation

PUB. DATE
October 2006
SOURCE
Home Cooking;Oct2006, Vol. 34 Issue 5, p25
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article provides suggestions on how to make meringue. In making meringue, avoid humid days. Consider cold temperature in separating the egg whites from the yolks. In mixing egg whites, it is recommended to use a stand mixer or electric beaters in order to incorporate enough air. Acid ingredients can be added to stabilize the beaten whites. Examples of these ingredients include cream of tartar and vinegar.
ACCESSION #
22150442

 

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