... huh. That might be on the principle of heating the sugar (per the Graun suggesting that you roast one third of it), but I haven't bothered with that yet so don't know what relative effect it has on the stuff I make. (I am contemplating the merits of having a go at making meringue using the hot syrup method, where you melt the sugar and use the heat of it to cook the meringue as you're beating it, but it sounds like Quite A Lot Of Faff so I have... definitely not got around to it yet.)
Perhaps I shall poke the internet more for more information! But probably not right now.
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regna
(no subject)
Date: 2016-03-02 11:46 pm (UTC)Perhaps I shall poke the internet more for more information! But probably not right now.