|My marshmallow meringue sweet potato pie, Thanksgiving 2010|
My dad told me that his mother (who died long before I was born) used to make meringue and she always told him that the success of the mixture relied upon the weather: if it was too damp, wet, or humid out, it caused the meringue to "weep." Yes, I now know of what my grandmother spoke. There is nothing more depressing than "weepy" meringue, because once it's gone, there is just no fixing it. I'm curious about the chronological process of adding the ingredients to make the meringue more fail-safe. Add the sugar before/during/after whipping the egg whites? To salt or not to salt, and when? And, what about that mysterious little ingredient known as Cream of Tartar (which is reportedly derived from grapes, but I am at a loss to explain what it really does)? By the time the holiday season rolls around this year, I will be the Meringue Queen, so look out all you coconuts, lemons, pumpkins, and sweet potatoes. Or, for that matter, just about anything else that you can put meringue on top of. This should be interesting!
|Another recent meringue-covered confection.|