- Joined Feb 21, 2001
Was making this the other day and the instructions in my book from school say to put the meringue in a bowl over hot water and drive off excess moisture, or until it reaches the proper consistency. This was one thing we didn't make in school, and though this came out once before, I have no idea what the proper consistency is. I cooked it till it held a track like a genoise. Anybody else ever make this stuff? We have an Italian themed party wed nite and I'm going to pass it off as torrone.