I hate to admit it, but, I've been studying Alton Brown's recent show on meringues the past couple of days and your article is spot on - timing wise! As milkwithknives just put it; this looks like a grand Saturday afternoon experiment/experience in the joys of cooking. THANK You! I had the pleasure of knowing Alton when he was a student at the New England Culinary Institute when I was teaching there. He's a good egg, and his show is a great service to people who want to know more about how food works. There's no substitute for getting in there and having at it! Good luck. Susan

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