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A good way to get your egg whites to stay really firm is to mix the egg whites with the sugar first and heat them up in a bowl over a skillet with boling water the traditional bain marie and beat them with a mixer until they are quite fluffy.
heat it up over the bain marie as usual and whip it GOODD hah oh and 4 lbs of butter mmm im not sure how big your mixer is .. this batch its pretty big so you might want to half it only thing i can think of about it not emulsifing is that the meringue was too warm and melted the butter.
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