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To keep meringue from getting beads of moisture on top, try not to make a meringue on a humid day, since the sugar absorbs moisture and excess moisture may cause beading. Also, be certain the sugar is completely dissolved during beating. Rub a small amount between your fingers—if it’s grainy, continue to beat.
Almond filling is typically used in pastries and specialty breads. Look for it near the canned…
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A French term referring to a smooth mixture of chocolate and cream used as cake fillings, glazes…
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