Timeline for What caused my meringue to fall after adding cocoa?
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 22, 2016 at 17:47 | comment | added | Anoplexian | I just want to say, I had to go home and make meringue cookies after reading this. Thanks. | |
| Dec 22, 2016 at 1:05 | answer | added | acidnbass | timeline score: 6 | |
| Dec 21, 2016 at 13:54 | comment | added | Rosemarie Miller | Thanks for that info -- I couldn't readily find it last night when I was looking. | |
| Dec 21, 2016 at 13:42 | comment | added | senschen | Dark cocoa has less fat though... Its just cocoa solids that the cocoa butter (the fat part of chocolate) has been removed from. | |
| Dec 21, 2016 at 13:37 | vote | accept | Rosemarie Miller | ||
| Dec 21, 2016 at 13:36 | comment | added | Rosemarie Miller | That was what I was hoping to find out. I've read recipes that say to add up to 1/4 cup powder to a recipe, so I wouldn't have thought it was the cocoa itself, unless dark cocoa has a LOT more fat (which I couldn't find info on). John's explanation of surface tension makes sense though. | |
| Dec 21, 2016 at 9:01 | comment | added | caitriona | I have a vague recollection that fat can impede the stiffness of beaten egg whites. Could the fat in the cocoa have contributed to the fall? | |
| Dec 21, 2016 at 6:17 | history | tweeted | twitter.com/StackCooking/status/811455485173972992 | ||
| Dec 21, 2016 at 5:22 | comment | added | Jolenealaska♦ | Welcome to Seasoned Advice. Your first question here is an interesting one. | |
| Dec 21, 2016 at 4:24 | answer | added | John Feltz | timeline score: 54 | |
| Dec 21, 2016 at 4:12 | review | First posts | |||
| Dec 21, 2016 at 5:38 | |||||
| Dec 21, 2016 at 4:07 | history | asked | Rosemarie Miller | CC BY-SA 3.0 |