Thank you for posting that link! Those have to be the prettiest meringues I have EVER seen--wow!
Originally Posted by dorothyntototoo
Maybe Joe will pipe in here, or maybe you know: he said he got the sprinkles to stick by painting on a little brown rice syrup. I've never heard of that, and wonder if it's like corn syrup, maybe diluted with a little water to make it runnier?
His recipe says to leave them in the oven when done, oven turned off, door ajar. My MIL's meringues are left in the oven for a long time, oven turned off, door closed. Does it make any difference? (Dumb ?, maybe, but I'm no meringue expert.)
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan