These meringue are so light and melt in your mouth, and it is so versatile that you can pipe it into any shape that you like!
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Here are some key points to keep in mind when making meringue:
- Use room temperature egg whites.
- Make sure that the bowl, whisk, and anything that you are using is clean and free of any oil/fat residue.
- Make sure that the water in the pot is simmering, and is not boiling.
- Only heat the eggs until the sugar has dissolved, and they have become warm. Then remove them from the heat right away.
- Piping a dollop of meringue under each corner of the parchment paper (as shown in the video) is a great way of keeping it in place while you’re piping the design.
- If the meringue becomes sticky after you’ve baked it in the oven, just pop it back into the oven at 200F for 20 minutes to dry out.
- Baking meringue on a rainy or humid day will be very difficult, because of the humidity in the air. Baking it on dryer days is best.