The one that is good at drawing
Stay stitching, I'm pretty sure
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:
wheres picture have no idea
Explanation:
