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though, and will return to liquid state quickly unless it is stabilized. This is why acidic ingredients, such as cream of tartar, vinegar, or lemon juice, are added before beating. Sugar also stabilizes the foam and turns it into a meringue.
When heated, the air cells expand and the protein coagulates around them.
There are two types of meringue, depending on the proportion of sugar and the method of baking or cooking. The soft marshmallow-type is most often used as a topping for pies.
It can also be poached in milk as a
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