|
#1
October 3rd, 2010, 05:21 PM
|
||||
|
||||
|
Meringue
Made a lemon meringue pie this afternoon and while the flavour is nice, I seem to be lacking skills for a nice fluffy meringue.
 I use 3 egg whites (at room temperature), 6 TBLS of sugar, 1/4 tsp of Cream of Tartar and 1/2 tsp of vanilla and just can't seem to get the meringue to stiffen. Does anyone have any helpful hints on how to peak the meringue? 
__________________
A dog wags his tail with his heart Dogs have Masters--Cats have Staff Rest in Peace Bailey: 12/10/95-1/9/09 (Golden Retriever) Kitty: 7-1-2000 (just Kitty) Gryphon (sounds like Griffin): 10-14-2004 (English Springer Spaniel) Mollie: 6-2-2009 (English Setter) Bella: LHD Cat adopted by/from Child 
|
«
Previous Thread
|
Next Thread
»
| Thread Tools | |
| Display Modes | |
Threaded Mode
|
|
Forum Terms of Use
- All Bulletin Board Posts are for personal/non-commercial use only.
- Self-promotion and/or promotion in general is prohibited.
- Debate is healthy but profane and deliberately rude posts will be deleted.
- Posters not following the rules will be banned at the Admins' discretion.
- Read the Full Forum Rules
Forum Details
- Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc. - All times are GMT -5. The time now is 09:20 AM.