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Old 01-10-2011, 03:35 PM   #11
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Join Date: Dec 2010
Location: Oklahoma
Posts: 409
If you are still looking for tips, here is something I do remember. Make sure you use a glass or metal bowl that is completely clean and free of oils or moisture and that your beaters are also spotless and free of oil. My mom always used cream of tartar.

On making multiple batches, from what I've read I don't think the "shelf life" is very long for meringues, so probably not a good idea?

Egg whites at room temperature...that just popped into my head, too.

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Old 01-10-2011, 05:18 PM   #12
Join Date: Dec 2010
Location: northern Alberta, Canada
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Another quick tip - use fine granulated sugar for better texture. If you do not have any simply whir regular granulated sugar in your food processor until fine.

"The kitchen is a country in which there are always discoveries to be made."
Grimod de la Reyniere
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