This is the lemon meringue pie I made Juanmi for his birthday! It was my first attempt at meringue and I was super nervous because everything I read on the internet made it seem hard or at least really tedious.
Supposedly the egg whites won't fluff up if there is any sort of oil present in the bowl with them so you have to be sure to use the right type of bowl--metal or glass is ideal as plastic retains the oil from previous dishes. Also I had to wash everything like 95 times to make sure it was perfectly clean and oil-free. You have to try to not get oils from your hands on the parts of the egg shell that they whites touch when you separate them. You can't make it on a humid day because it won't fluff up, etc.
It sounded like a huge hassle but mine turned out just perfectly! Next time it'll definitely be much easier, and yes, there will be a next time because it was super tasty!
0 comments:
Post a Comment