Author Question: A neighbor brings you a chocolate meringue pie. The meringue is high and lightly browned, with small ... (Read 31 times)

james · **on:** Aug 2, 2018

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 · **Reply #1 on:** Aug 2, 2018

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

T