"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>>
>>>
>>> I was referring to the amount of work involved in whipping egg whites
>>> compared to whipping cream. Either can be done by hand or with a mixer.
>>> Neither is much more work than the other. The only difference is
>>> sticking the pie with the meringue into the oven to brown, and I don't
>>> think that is much work at all.
>>
>> Oh, I understand.
>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>
> Yes, it should remain soft. It should not be hard like a meringue shell.

I understand. A middle between soft and hard.

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Cheers
Pandora