On Sun, 26 Jan 2014 15:11:16 -0600, Melba's Jammin' wrote:

> 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.

Never would have thought that either. I've used 'older' eggs and the
meringue was just... not as nice. Must have been something I did wrong
(which is not unusual) ;-)

--
Cheers
Chatty Cathy