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cakecrumbs — Tutorial: French Meringue
Published: 2012-06-13 07:45:18 +0000 UTC; Views: 4935; Favourites: 87; Downloads: 31
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Description
[ETA] I'm re-doing my tutorials to make them more dA-friendly.I've had a few people asking lately about meringues and saying they can never get them to work. So here's a tutorial on how to avoid the common problems bakers face, as well as a how-to for my favourite type of meringue: Swiss meringue.
More detailed version here: [link]
Other tutes:
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Comments: 5
Oh, this is good. I've never managed anything but your pavlova recipe, certainly no "dry" meringues. Hope this will work out, it's so important to have the detail written down by someone who knows what they're doing. 
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Thanks! I'm not so sure I know what I'm doing half the time but I'll pretend like I do. 
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It's the pressure points I really need to know, so there.
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oh yay I am so glad it's not just me who works in ratios sometimes, I do it a lot these days.
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I think it's the best way to be, really. Once you understand ratios you have so much power in the kitchen.
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