外围体育投注I've made meringues about 4 times now and have tried different types (French & Swiss) successfully.
This is my 2nd time making a 3D character meringue (my friend's cat Tom this time round).
It cracked and leaked caramel the first time I made sheep meringue because I left grainy bits of sugar in my meringue batter.
外围体育投注I whipped it properly this time round and added corn starch too in case of humidity issues. The batter was great to pipe my characters.
I'm using powdered toasted sugar (trying out different sugar forms)
I'm using an oven with no fan at about 80°C to 90°C
外围体育投注My oven stops at 60 mins intervals so I have to admit that the temperature might deep a bit in between... Until I reset them.
外围体育投注I added a bit of lime juice (like 1/2 teaspoon)
外围体育投注The bake oven thermometer isn't accurate (I use my other thermometer to test usually but I leave it in just in case)
Problem: I've been baking it for almost 4 hours now. The meringues are browning but they are very soft to touch. THEY FEEL LIKE MARSHMELLOWS.
Won't release from the baking paper.
Cooks Illustrated says artificial vanilla has much more vanillin and so gives baked goods a better taste.
I recently bought a store made pound cake that was fantastic - better than my own - and when I read the ingredients it had - you guessed it - artificial vanilla.
外围体育投注Does anyone here have actual experience with both and can tell me their thoughts? I would prefer avoiding a knee-jerk “artificial is bad” response. Thanks.
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