Common Questions
Can you save over-mixed meringue?
Beat meringue just until nearly stiff peaks form. If you over-mix the egg whites they will lose moisture which affects the meringue’s crispness and could cause it to collapse.
Does the meringue need cream of tartar?
I have tested this recipe with 1/4 tsp cream of tartar and without it. The finished product remained the same so I concluded it wasn’t necessary in this recipe. If you prefer to add it, add it to the egg whites right away, before you start beating.
Can I use frozen fruit?
This recipe really tastes best with fresh or canned fruit.
What is the best way to loosen a cake from the pan?
To ensure the cake comes out of the pan easily without breaking it, use a cake release tool or a plastic knife, or a thin-edged spatula and run it around the edges for easy removal.
