the center. The crunch is
due to the high amount of
sugar in the mixture.
Interestingly, it is also the
sugar that helps the
japonais become moist
again, because sugar is
hygroscopic, meaning
that it absorbs and retains
humidity. As for any
meringue, it is preferable
to let the egg whites air
dry overnight in order to
chris devlin
(Chris Devlin)
#1