Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School
Tags: egg whites meringue
Recipe Reviews
friederike from Berlin,
Hard to rate. I overlooked the reference to which stadium the sugar should reach, and, as nothing continued to happen and I was eager to get on with my cooking, I used the sugar in an apparently semi-dissolved state - once I took it from the stove it slowly began to harden again. That wouldn't have been a problem if I hadn't insisted on scaping out even the last bits of sugar as these then formed indissoluble lumps in the merengue. Well, even thad wouldn't have been a problem (I haven't found one yet!) except that at the very end a small lump blocked the piping bag, producing nothing than blots.
I thing I learned, in any case, is that small pieces dry better and produce a nicer texture than those huge, Ottolenghi-style merengues (not that I'd ever dare to imitate them).
(edited 13th June 2014) (0) comment (0) useful
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