February 16th, 2011 by PJ Hamel 
Why are so many people afraid to make meringue?
Nothing could be simpler or more satisfactory than beating up a couple of egg whites and watching them turn into a glossy, airy cloud. Especially when that cloud is flavored with maple – like the clouds of steam that’ll be blanketing the Vermont countryside in the next month or so, as maple sugaring season kicks into high gear. Read the rest of this entry » http://www.kingarthurflour.com/blog/page/2/
Recipe: Vermont Maple Meringues
Why are so many people afraid to make meringue?
Nothing could be simpler or more satisfactory than beating up a couple of egg whites and watching them turn into a glossy, airy cloud. Especially when that cloud is flavored with maple – like the clouds of steam that’ll be blanketing the Vermont countryside in the next month or so, as maple sugaring season kicks into high gear. Read the rest of this entry » http://www.kingarthurflour.com/blog/page/2/
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