Turned out beautifully. If you're not having success with this recipe, beating the eggs thoroughly with a mixer so you cannot see any foam bubbles before you add the sugar is a must. Other wise your meringue will not hold it's form well, and may brown when cooking. Don't skip out the tartaric acid and salt, it stabilises the egg whites and helps it to keep it's shape. If you don't have tartaric acid, substitute an equal amount of lemon juice or white vinegar.
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Turned out beautifully. If you're not having success with this recipe, beating the eggs...