Yeah! I finally found the secret to a perfect meringue after much research, phone calls to mom in Cape Town and various other SOS cries!
The secret is in the blending, using icing sugar in stead of normal sugar - and, you need to sift it in little by little while beating the egg whites... and I would never have guessed it, but adding a few drops of lemon juice right at the end gives you the perfect result.
The meringue did not even deflate by 1% after 4 hours. :)
Happy.
Tuesday, April 28, 2009
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