On Tue, 8 Jun 2021 18:36:36 -0400, Dave Smith
> wrote:

>On 2021-06-08 6:30 p.m., bruce bowser wrote:
>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote:
>>> (Shankar Bhattacharyya) wrote:
>>>> In article >, Jason Paul Chin <jchin> wrote:
>>>>> Does anyone know what causes merengue to shrink away from the crust when
>>>>> refridgerated? I have had this happen to me twice but don't know why.
>>>> Meringue has the air in the bubbles rather effectively trapped. In
>>>> regular cakes and breads the walls of the "bubbles" are relatively
>>>> porous, certainly once the product is cooked. In meringues, on tthe
>>>> other hand, you have a wall that is essentially a continuous film of
>>>> coagulated egg albumen.
>>>> So, when a meringue cools, and the air contracts, the bubbles are
>>>> shrunk by the pressure of the air outside.
>>>> I suspect that many of the bubbles fracture under these conditions
>>>> and, of course, they are not completely impermeable to start with, so
>>>> I suspect the contraction will be quite limited.
>>>> - Shankar
>>> I have something that helps: add the sugar at the very last moment.
>>> Each grain will fill a bubble, and it won't fracture (or less, at
>>> least.) Of course, you have to do this with a recipe that ask for
>>> sugar!
>>> Be sure also, to put your meringue when the bottom have cooled down.
>>> Josee
>>
>> I've never heard of Merengue or Méringue.
>>
>
>Have you heard of responding to a post 25 years too late?

At least he's given it a lot of thought before he posted.

--
Not Dave Smith

On Wed, 09 Jun 2021 09:43:00 +1000, Dave Smith >
wrote:

>On Tue, 8 Jun 2021 18:36:36 -0400, Dave Smith
> wrote:
>
>>On 2021-06-08 6:30 p.m., bruce bowser wrote:
>>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote:
>>>> (Shankar Bhattacharyya) wrote:
>>>>> In article >, Jason Paul Chin <jchin> wrote:
>>>>>> Does anyone know what causes merengue to shrink away from the crust when
>>>>>> refridgerated? I have had this happen to me twice but don't know why.
>>>>> Meringue has the air in the bubbles rather effectively trapped. In
>>>>> regular cakes and breads the walls of the "bubbles" are relatively
>>>>> porous, certainly once the product is cooked. In meringues, on tthe
>>>>> other hand, you have a wall that is essentially a continuous film of
>>>>> coagulated egg albumen.
>>>>> So, when a meringue cools, and the air contracts, the bubbles are
>>>>> shrunk by the pressure of the air outside.
>>>>> I suspect that many of the bubbles fracture under these conditions
>>>>> and, of course, they are not completely impermeable to start with, so
>>>>> I suspect the contraction will be quite limited.
>>>>> - Shankar
>>>> I have something that helps: add the sugar at the very last moment.
>>>> Each grain will fill a bubble, and it won't fracture (or less, at
>>>> least.) Of course, you have to do this with a recipe that ask for
>>>> sugar!
>>>> Be sure also, to put your meringue when the bottom have cooled down.
>>>> Josee
>>>
>>> I've never heard of Merengue or Méringue.
>>>
>>
>>Have you heard of responding to a post 25 years too late?
>
>At least he's given it a lot of thought before he posted.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith