The art of french pastry phần 185

PHOTO 10 I let the meringue sit on the counter for 1 hour The bubbles have popped open and the meringue is very grainy on top and liquid on the bottom It is still unusable PHOTO 11 I whipped the meringue again for 5 minutes and—ta-da!—it is semi-stiff again This is a way to save over-whipped meringue Technically it is usable, but it will never be the same as freshly whipped egg white You can see that it is grainy RECIPES REQUIRING FRENCH MERINGUE Lemon Cream Tart with Meringue Teardrops Lemon Mirrors ...PHOTO 10 I let the meringue sit on the counter for 1 hour The bubbles have popped open and the meringue is very grainy on top and liquid on the bottom It is still unusable PHOTO 11 I whipped the meringue again for 5... Technically it is usable, but it will never be the same as freshly whipped egg white You can see that it is grainy RECIPES REQUIRING FRENCH MERINGUE Lemon Cream Tart with Meringue Teardrops Lemon Mirrors