One thing I learned about meringue is that the slightest bit of fat will turn it into frosting.
Even a mixing bowl/whip that has been sitting in an open kitchen may have accumulated enough aerosolized cooking oil to effect the outcome. I’ve never failed after washing the utensils and then being scrupulous about broken yolks.
One thing I learned about meringue is that the slightest bit of fat will turn it into frosting.
Even a mixing bowl/whip that has been sitting in an open kitchen may have accumulated enough aerosolized cooking oil to effect the outcome. I’ve never failed after washing the utensils and then being scrupulous about broken yolks.
Preach. I keep my kitchen as clean as possible, and it’s still so easy to miss something that will mess up the meringue, or even the curd.
The crust is at least foolproof lol. I’d been making pies long before I decided I wanted to tackle meringue.