On 9/29/2016 7:49 AM, Dave Smith wrote:
> On 2016-09-28 10:59 PM, sf wrote:
>> On Wed, 28 Sep 2016 10:43:57 -0700, "Cheri" >
>
>> There are yolk people and there are whites people - I'm a yolk
>> person. When not cooked through, yolks are thick and rich, whites are
>> bland and slimy. I don't like hard whites, like meringue or French
>> Marcons either. The only way I like egg white that isn't combined
>> with yolk somehow is as angel food cake. Maybe someone can come up
>> with another way I'd like it, but I'm drawing a blank at the moment.
>
>
> I was surprised to hear someone say that hated meringue. My mother used
> to make them frequently and they were a common dessert with ice cream
> and chocolate sauce or thawed fruits. My wife likes my mother's
> meringues so much that she started making them, and they were better
> than my mother's. However, I have had meringues from bakeries and at
> catered affairs, and I quickly learned why some people don't like them.
> The perfectly formed and swirled commercial meringues are like sweetened
> styrofoam.
>

After learning how to make meringues using the Italian method, I now
prefer them that way.