PHOTO 5 Soft peaks: More whipping stiffens the meringue.. The beak has now formed but it has a “tail” at the end... PHOTO 6 Semi-stiff peaks: The meringue has now incorporated enough air
Trang 2PHOTO 5 Soft peaks: More whipping stiffens the
meringue The beak has now formed but it has a
“tail” at the end
Trang 4PHOTO 6 Semi-stiff peaks: The meringue has now incorporated enough air for the beak to look like a beak