ISO--Meringue
#11
Meringue Powder
At restaurants they have these humongous meringues that are taller than the filling. How do they do that? I have a recipe to add a cooked cornstarch mixture to the whipped egg whites and this keeps it from weeping but it doesn't seem to make the meringue any taller. I'd like to do a cream pie senseation for Thanksgiving. Any suggestions?
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butterflywing
General Chit-Chat (non-quilting talk)
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08-30-2010 05:45 PM