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Topic: merengue cookie help?  (Read 503 times)
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« on: August 14, 2008 08:05:24 PM »

Ok, so ive made merengues twice so far, and instead of being like the nice fluffy ones you get at the store, they come out flat.   Undecided  I think it seems to have something to do with the sugar because i beat the egg whites (so violent  Wink) untill they for stiff peaks as instructed and add sugar as instructed but the sugar seems to make the egg whites kinda soupy, ergo making them runny and not light and structured.  So is there any way to keep this from happening? BTW, i've used two different recipies, so it's not the recipie thats the problem.
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« Reply #1 on: August 14, 2008 11:39:50 PM »

I remember having to add the sugar in parts slowly and beating it well after each addition. Maybe that makes the difference? Good luck! I love meringues.
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