100 grams of egg white, a
pinch of sea salt, and 50
grams of sugar to show you
what meringue looks like
at each of its stages,
including the stage at
which you’ve over-whipped
it and it is no longer
usable.
When you make
meringue you are forcing
the albumen in the egg
whites to create a
chris devlin
(Chris Devlin)
#1