jspondike

August 28, 2013 at 10:01pm

I have two questions. First: Isn't this similar to making an Italian meringue? Second: Instead of corn syrup can I use an agave syrup or golden syrup? Yes, this is the base for many different meringues and icings. Good thing some chef tasted it one day and decided it would be great as is! I've heard that golden syrup makes a great spread, but I don't have any info on agave. ~ MJ
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.