What's the secret of making the best, fluffiest meringue?!
Answers:
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk!. Make sure the bowl and beaters are spotless and free of grease!.
nfd?Www@FoodAQ@Com
nfd?Www@FoodAQ@Com
Make sure everything you use is free of fat- no yolks, clean bowl, etc!. Whip the whites on their own until they have a nice foam!. Then began adding the sugar very slowly (if you add it too fast it doesn't have time to be incorporated)!. By the time all the sugar is in it should have great volume and when you lift the whip it should be firm (stiff)!.Www@FoodAQ@Com
The whites need to be at room temp, everything spotless, and add a pinch of cream of tarter!.Www@FoodAQ@Com