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From the Archives: Magical Meringue



Hi ya! Hey ya! Hope all's well with ya. All is well with us. I'm still playing catch up so I'm back to reaching into my archives for a while more. Have fun out there.

Today's post was first published on April 15 2015.
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Clang, clang, clang with my right hand.

Clang, clang, clang with my left hand.

Repeat and repeat. Then repeat again. And, again.
 
It always amazes me how I can get soft peaks of meringue just by beating egg whites. I'm sure there's a simple, straightforward explanation for the transformation, and maybe one day I will really want to know. Until then, I'm perfectly happy, making clang, clang noises with the egg beater against the stainless steel pan as the clear egg whites change to foam, to thicker, clingy foam, and finally to meringue. It's magic. Olé!

Comments

  1. I love meringue. My mom makes a cake of a layer of meringue topped with whipped cream and pineapple. Simple and super tasty.
    Amalia
    xo

    ReplyDelete
    Replies
    1. Ooooh, that sounds delightful, Amalia. I want to give that a try.

      Delete
  2. Meringue! With whipped cream and strawberries. Yum. :D

    ReplyDelete
    Replies
    1. And, we have strawberries, too! Me-thinks I'm buying whipped cream tomorrow. :-)

      Delete
  3. I think about cooking processes in the same way I still think about clouds. It's magic and I don't really want to know all the scientific details. (I consider myself enough in touch with reality to understand that I'm lacking in it!)

    ReplyDelete

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Thanks for the good cheer. :-)

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