On 6/8/2021 6:36 PM, Dave Smith wrote:
> On 2021-06-08 6:30 p.m., bruce bowser wrote:
>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote:
>>> (Shankar Bhattacharyya) wrote:
>>>> In article >, Jason Paul Chin <jchin>
>>>> wrote:
>>>>> Does anyone know what causes merengue to shrink away from the crust
>>>>> when
>>>>> refridgerated? I have had this happen to me twice but don't know why.
>>>> Meringue has the air in the bubbles rather effectively trapped. In
>>>> regular cakes and breads the walls of the "bubbles" are relatively
>>>> porous, certainly once the product is cooked. In meringues, on tthe
>>>> other hand, you have a wall that is essentially a continuous film of
>>>> coagulated egg albumen.
>>
>> I've never heard of Merengue or Méringue.
>>
>
> Have you heard of responding to a post 25 years too late?

Obviously not. Gotta wonder why someone who has never heard of meringue
would even care.

Jill