http://greatgrub.com/taxonomy/term/947/0 en http://greatgrub.com/reference/the_secret_of_hard_meringues <p>The secret of “hard” meringues is technique of low heat for long periods. You should think of making meringue as drying out the egg whites not baking them. For hard meringues bake at low temp &#x2026;</p> <p><a href="http://greatgrub.com/reference/the_secret_of_hard_meringues">read more</a></p> http://greatgrub.com/reference/the_secret_of_hard_meringues#comment meringue tip Wed, 04 Apr 2007 20:58:39 +0000 anon 1068 at http://greatgrub.com http://greatgrub.com/reference/meringues <p>There are basically three types of meringues: French: sugar is gradually sprinkled over egg whites as they are beaten. Italian: sugar is dissolved to a 120&#xB0;C syrup and then slowly drizzled into &#x2026;</p> <p><a href="http://greatgrub.com/reference/meringues">read more</a></p> http://greatgrub.com/reference/meringues#comment definition meringue Wed, 04 Apr 2007 20:57:38 +0000 anon 1067 at http://greatgrub.com http://greatgrub.com/recipes/frozen_lemon_meringue_tort <p> This is a really refreshing dish that is also very convenient. You can make it ahead of time (it stays frozen) and is also good for both winter and summer. It is light, refreshing and one of my &#x2026;</p> http://greatgrub.com/recipes/frozen_lemon_meringue_tort#comment dessert meringue tort Wed, 28 Mar 2007 20:31:24 +0000 BunnyR2 1044 at http://greatgrub.com