On Tue, 8 Jun 2021 15:30:16 -0700 (PDT), 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.
>> >So, when a meringue cools, and the air contracts, the bubbles are
>> >shrunk by the pressure of the air outside.
>> >I suspect that many of the bubbles fracture under these conditions
>> >and, of course, they are not completely impermeable to start with, so
>> >I suspect the contraction will be quite limited.
>> >- Shankar
>> I have something that helps: add the sugar at the very last moment.
>> Each grain will fill a bubble, and it won't fracture (or less, at
>> least.) Of course, you have to do this with a recipe that ask for
>> sugar!
>> Be sure also, to put your meringue when the bottom have cooled down.
>> Josee
>
>I've never heard of Merengue or Méringue.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith