Posted by Spike Cotter on March 01, 1998 at 18:53:37:
Hello! I was wondering about the art of making meringue mostly because I would like to make one of those nifty looking layered tortes. I've tried a few times using very little sugar to egg white only to have it stick most horribly to the pan whether or not I used pan spray or parchment paper. I tried a recipe that called for twice as much sugar as egg whites and it came out rather well. I want to know what sugar does to the meringue to egg whites so it won't stick and if there is an alternative to using so much sugar. The meringue recipe is too sweet for what I want to do.