In article >,
ChattyCathy > wrote:

> Meringue must be crispy on the outside and just a tad gooey on the
> inside... I find it's easy enough to accomplish this when I use really
> fresh eggs

I was using the freshest eggs I had, too, Cathy, thinking that a high
white would be good for a meringue. Imagine my shock to find something
"somewhere" that * specified* "not the freshest" eggs. That source said
a runny white, rather than a thick one, would make up the best meringue.
Go figure.

--
Barb,
http://www.barbschaller.com, as of April 8, 2013.