Stop and Whisk....

This thread is not at all what I thought it was going to be.

I like wire whisks.
 
I was thinking wire whisks too. Never stop whisking the white sauce may burn if you do.
 
This thread needs some mile high lemon meringue pie, or pecan divinity.
 
Key lime is my goddess.

Key Lime, every time.
Lemon is fine, but lime is divine.


I can never manage a meringue to that level.
Great. Now, I feel inept.

Your eggs might be too fresh? Older eggs make higher meringue.

Also, let your egg whites sit for a bit. Room temperature egg whites will produce loftier meringue than cold.

Metal or glass bowls, instead of plastic.

I think humidity can also be a factor. I've found egg whites whipped on dry days have come out higher than those whipped on humid or rainy days.



Yeah, baby....get it clean before we get dirty!

I'll see your spatula and raise you this....

https://images-na.ssl-images-amazon.com/images/I/31PG0H9DSTL._AC_UL320_SR316,320_.jpg


http://68.media.tumblr.com/4d40aa69de0f91f082c551e5c66a7978/tumblr_odcmtnAFdG1vnghdeo1_500.jpg
 
I once bought a giant balloon whisk and a huge metal bowl for a desert I was making...

Fuck that noise, kitchen aid here I come!
 
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