Posted by Gerard on March 02, 1998 at 09:44:37:
In Reply to: The mysteries of meringue posted by Spike Cotter on March 01, 1998 at 18:53:37:
Think of it the other way around, the whites are what hold the inflated sugar up, not the sugar doing something to the whites...and thats meringue.
The ratio seems out of proportion to other sweets but its normal.
The ratio is typically 2 sugar to every one of whites (1 pt whites X 2 lbs sugar).
If you're making french meringue , let it dry in the oven for a few hrs at very low temp. (150 or so).
A less sickly sweet meringue can be had by making japonaise type meringue.
Its an almond type with addition of corn starch and tastes less sweet besides being more delicate.
Used in layers of dacquase (sp??).
Gerard