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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.
A French term referring to a smooth mixture of chocolate and cream used as cake fillings, glazes…
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Custard is Curdled
It's overbaked. Baked only until a knife inserted about halfway to the…
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