Annabelle Shippee, post author

May 19, 2018 at 10:07am

We do love our scales here at King Arthur Flour, Irene! Increasing the sugar by roughly 30% when switching from granulated to confections' would apply to bakers who use weight or volume. Do you have a favorite flavor of meringue? I tend to forget to add one, so just plain meringues have a sweet spot in my heart. Annabelle@KAF
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