2007-03-24 02:21:42 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The cornflour gives the meringue a softer, chewier inside, rather than the whole thing being crisp and brittle.
The vinegar gives more loft to the whisked egg whites.
2007-03-24 02:25:12 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Cornflour In Meringue
2016-11-04 03:02:10 · answer #2 · answered by ? 4 · 0⤊ 0⤋
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RE:
why do we add cornflour and vinigar to make meringue?
2015-08-10 11:40:02 · answer #3 · answered by Nichole 1 · 0⤊ 0⤋
Ignore the ignorant comments from people who probably prefer their meringue crisp all the way through, off white and flat. Meringues taste, look, and come out perfect every time when using cornflour and vinegar.
2007-03-24 10:03:27 · answer #4 · answered by ? 4 · 1⤊ 0⤋
I never have heard of adding cornflour & vinegar to make a meringue.
a meringue is beatened egg whites with sugar.
Stablize the meringue with cream of tartar or lemon juice.
Ochef will tell you how to make a meringue .
2007-03-24 02:59:38 · answer #5 · answered by born again 3 · 0⤊ 1⤋
i often make meringues and always add vinger and cornflour as this makes it crispy on the outside and chewy in the middle.
2007-03-24 03:47:53 · answer #6 · answered by star 2 · 1⤊ 0⤋
I don't add cornflour but the dash or vinegar (or lemon juice) helps keep it white.
2007-03-24 02:25:35 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Usually the recipe calls for cornSTARCH not cornFLOUR. Use regular white all purpose flour or cornstarch.
2016-03-13 21:42:22 · answer #8 · answered by ? 3 · 0⤊ 0⤋
It gives you a soft centre - principally for a Pavlova case.
2007-03-24 04:23:58 · answer #9 · answered by cymry3jones 7 · 1⤊ 0⤋
Keeps it white and shiny. Its a little known trick so that why your getting confused answers from ppl!
2007-03-24 02:37:56 · answer #10 · answered by mrssandii1982 4 · 2⤊ 0⤋