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: ask jesus he is the answer to all
Explanation:
This falls in abstract expressionism letter b that's the answer
Answer:
APEX:
Eb Major and C minor
Explanation: I just did it right now.