Timeline for How to minimise sugar in meringue
Current License: CC BY-SA 3.0
14 events
| when toggle format | what | by | license | comment | |
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| Jan 25, 2019 at 10:35 | answer | added | Popup | timeline score: 0 | |
| Jan 24, 2019 at 17:58 | history | protected | CommunityBot | ||
| Jul 9, 2018 at 11:56 | comment | added | Matt W | @Ecnerwal - do you have a method I could follow? I'm still learning meringue but you sound quite experienced! | |
| Feb 21, 2017 at 4:45 | vote | accept | Rincewind42 | ||
| Jul 12, 2015 at 16:59 | answer | added | user36778 | timeline score: -1 | |
| Apr 5, 2015 at 21:09 | comment | added | Ecnerwal | My wife and I diverge the opposite way, though we each will eat the other's meringues - they are just quite different. She uses about 6 times the sugar I usually do (I vary a bit) and gets a much harder meringue as a result. There's also a huge variaton in results (separate from sugar content, though affected by it) depending on cooking method - hot and fast, low and slow, somewhere in the middle...they are all good in their own way, unless you manage to burn them (that's just not good...) | |
| Apr 5, 2015 at 3:15 | answer | added | piquet | timeline score: 3 | |
| Apr 1, 2015 at 2:08 | answer | added | Karen | timeline score: 1 | |
| Nov 11, 2011 at 11:19 | history | tweeted | twitter.com/#!/StackCooking/status/134953311437729792 | ||
| Oct 27, 2011 at 23:39 | history | edited | Aaronut |
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| Oct 27, 2011 at 23:38 | answer | added | Aaronut | timeline score: 11 | |
| Oct 27, 2011 at 13:47 | comment | added | Rincewind42 | The sugar in a meringue caramelise when cooked and make a sort of toffee. Without any sugar you would just have dried out egg. | |
| Oct 27, 2011 at 12:03 | comment | added | rumtscho♦ | What do you mean, "won't work right"? You can create a stiff foam out of eggwhites without using any sugar at all. What's the specific problem with that? | |
| Oct 27, 2011 at 10:50 | history | asked | Rincewind42 | CC BY-SA 3.0 |