Answer:
I'm not sure if this is what you wanted but hope this helps.
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:
rojo.
Explanation:
Es la forma en que encaja con el verde para mí :) Pero también sí, el rojo complementa al verde :)