Not specifically meringue. I make soufflé pancakes (egg rings, whipped egg whites) with the objective of making them as light fluffy with toothy crisp crust as possible. Recently I had been adding the recipe sugar to the whipping egg whites rather than to the batter.

After studying meringues just a bit, today I added the sugar as a simple syrup with great success. My volume was doubled, lighter and fluffier, and the longer cook time improved the texture of the cooked sides.

My question; how much water can a ‘meringue’ (egg whites, sugar, cream of bitartrate), how much water can it hold?

If she is still about, say Hey to Ms. P. Gray, a bicycle buddy.

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