[header] How to produce thick and glossy meringue [title] Separate the eggs. [step] Using the freshest eggs possible, carefully separate the whites from the yolks over a clean, dry mixing bowl. Crack the shell, separate the halves, and pour the yolk gently from one shell half to the other as the white drops into the bowl.
[header] How to produce thick and glossy meringue [title] Separate the eggs. [step] Using the freshest eggs possible, carefully separate the whites from the yolks over a clean, dry mixing bowl. Crack the shell, separate the halves, and pour the yolk gently from one shell half to the other as the white drops into the bowl.
Repeat this process on the other shell half. [substeps] Do not worry if the yolks break. Discard any yolks you notice out of place. [title] Add 3 tablespoons (45 ml) of flour. Place the whites into a blender or food processor and make good chutney or leek puree. [substeps] You can also use whole eggs instead of the yolks. Repeat with as many eggs as your recipe calls for (usually 2 or 3 for a typically pie topping). [substeps] Reserve the yolks for later use in custard or ice cream.