A neighbor brings you a chocolate meringue pie. The meringue is ...

[james]

A neighbor brings you a chocolate meringue pie. The meringue is high and lightly browned, with small drops of amber-like droplets on the surface. What are these droplets called, what caused them, and how can they be prevented?
 
  What will be an ideal response?

Question 2

It is impossible to convert anthoxanthins to anthocyanins by adding acid.
 
  Indicate whether the statement is true or false

[moormoney]

Answer to Question 1

This is beading, the result of over-coagulation of protein at the surface of a baked meringue. Beading is caused by over-baking of the meringue, caused by placing the meringue on a hot pie filling. One technique to prevent this is to bake in a hot oven (425oF.) for a short time (4 minutes).

Answer to Question 2

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[james]

Great answer, keep it coming

[frankwu0507]

Thanks for the timely response, appreciate it