|
|
Article: SWEET KISS Egg whites and sugar combine in traditional Easter or Passover Meringue treats that are light as air.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- April 1, 2007
- Author:
CopyrightCopyright 2007 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
BOSTON UNCOMMON / COOKING
Meringues make any table more festive, and their short ingredient
list - egg whites, sugar, and vanilla - suits both Passover and
Easter tables. But the crisp, airy quality that makes meringues so
appealing also makes them fussy. They like cool, dry days without a
trace of moisture. If the weather is humid or rainy, this simple
mixture, shaped into little mounds, will look fine when it emerges
from the oven but turn sticky in minutes. Professional bakers avoid
this by boiling a sugar syrup to pour into the whites or heating the
entire mixture; that trick helps to prevent the chewiness, whatever
the temperature outside. But we prefer to take our chances with the ...