Our recipe calls for cream of tartar to help the whites to loosen up and create the peaks. So if you are using pasteurized eggs, chances are your meringue isn't shaping up to what you want. So a meringue of unpasteurized egg whites is better in texture-even if not the best for your health, as it poses a risk for food-borne illness, although small. Because pasteurized eggs go through a heating process that kills potentially harmful bacteria, the white becomes more "stable" in its form, preventing the stiff peaks from coming to life when whipping the whites to make a meringue.
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