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Message: [QUOTE="Cahoot, post: 42366, member: 3784"] Some damn good information here! This is even more in-depth on making meringue than the Suas textbook or Figoni's [I]How Baking Works - [/I]they don't talk about the iconic/sulfide bonds, or mention [I]why[/I] sugar (bonding with water molecules = keeps them from being forced out or acid (electron in hydrogen atom keeps proteins from bonding with other proteins, thereby preventing disulfide bond formation) actually increase stability. You should consider writing a book or even keeping a blog, sort of a cookbook/baking science hybrid. I'd pre-order it in an instant; I've probably learned as much practical baking science information from you as any other source I've ever read outside of Figoni's text, but I like how much more detail you go into. E.g. in this instance, there are many sources on the internet and in cooking texts that can tell you sugar and acid stabilize meringues (I already knew that, which in hindsight makes my question of why do you add sugar to the meringue separate from the syrup kind of dumb), but it's very nice to know the chemistry of exactly why and how they stabilize the meringue. [/QUOTE]