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Answer:
Acid delays coagulation, which means that there is more time for air to get trapped in amongst the proteins, resulting in a lighter meringue. The acids usually added to meringue are white wine vinegar, lemon juice, or cream of tartar. Fresh eggs are more acidic than old ones, so these help too
Explanation:
Answer:
what am i helping you with
Explanation:
i have no idea
Answer:
it is most likely letter a
Explanation:
2 and3 are the two correct ones