November 28, 2013

The Thing About Meringue

"Two- to three-day-old eggs make the best meringue. No yolk at all, and use a very clean bowl," says the guest chef on the news this morning, who is teaching us how to make nontraditional pies.

All five of us are piled into this hotel room, in a most charming, thankful way. And we're all watching "The Best Thanksgiving Ever" special that precludes the Parade, which is the magic we're all waiting for.

"Use a clean bowl. Very clean bowl. She really emphasized that," I said.

"I've always heard that," says Mom. "I've always heard, 'use a very clean bowl to make meringue.' And when I've started to make meringue, I've thought, Is this bowl really clean enough? I mean, how clean are we talking? And when do I not use a reasonably clean bowl to prepare meals? 'Gee, Polly. I see you made mashed potatoes. It'd be better if you'd started with a clean bowl, though.'"

(She makes me laugh.)

2 comments on “The Thing About Meringue”

  1. My mind m adds 2 more hints: glass bowl, and room temp eggs. Me? I just stick with whipped cream, or go to Mom's...

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