1. Nov 10, 2010 #1
   

   helena goodall Guest

   Hello. I'm hoping to start making meringues very soon. I got a recipe out of my practical cookery book and it said i needed roughly 6 egg whites (Pastueurised) does that  just mean to have them at room temperature?? I appreciate any replys to this./img/vbsmilies/smilies/smile.gif

    
3. Nov 11, 2010 #2
   

   cheesecakeluver

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   Culinary Student

   hi,
   
   is good to use eggs at room temperature should not be curdled or weeping liquid   when added to sugar/butter mixture. in meringues, it is beat with sugar so it is advice to use room temperature eggs.
   
    Hope this advice will help you=]

    

   helena goodall likes this.

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