Clever and useful tips for your kitchen.
Some like ‘em crisp, some like ‘em chewy. If you fall into the chewy camp with your meringues it is easy to make sure they have this hard-to-resist texture by taking them from the oven as soon as they have finished baking and cooling them at room temperature. For crisp meringues, turn off the oven, leave the door slightly ajar and leave them in the oven to cool.read less
As soon as your cake mixture is ready, bake it straight away. If a finished cake mixture sits for too long before going into the oven you won’t get the best results –especially cakes with egg whites (they will lose volume and won’t rise as much) and those with bicarbonate of soda and/or an acidic ingredient, such as lemon juice or buttermilk (they will end up with a ‘holey’ texture).read less