Oh pshaw, on Thu 06 Jul 2006 09:26:14p, dee meant to say...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Thu 06 Jul 2006 09:03:49p, meant to say...
>>
>> > The recipe I used only calls for egg whites and sugar, no cream of
>> > tarter. Is that the key ingredient that I am missing? Today's pie
>> > was only my second one. I haven't tried today's pie, but don't
>> > remember any weird taste/texture of the meringue of the last one. Is
>> > the cream of tarter only for the structure, and not the taste, of the
>> > meringue?
>>
>> Egg whites beat better when there is a mild acid present. Chefs or
>> cooks who beat egg whites in a copper bowl rely on the reaction of the
>> egg whites w ith the copper to produce this effect. For the rest of
>> us, the cream of tart ar provides just the right reaction.
>>
>> While you can beat egg whites without cream of tartar, the results are
>> mo re realiable when it is added.
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
>
> I remember this lady who made fantastic walnut meringues, we ate them
> like eating cookies.

That would be easy to do. Sounds delicious!

--
Wayne Boatwright @¿@¬
_____________________