meringue primary subject, 188 assertions
Subgroups 5
baked meringue 1
french meringue 1
italian meringue 1
soft meringue 1
swiss meringue 1
Aspects 0
AtLocation 2
the oven 0.41
correct stage 0.25
CapableOf 67
hold stiff peaks 0.56
cool in the oven 0.51
add the rest of the sug… 0.47
sit in the oven 0.46
hold soft peaks 0.41
touch the crust 0.41
reach stiff peaks 0.40
start to brown 0.40
turn golden 0.39
hold stiff peak 0.38
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HasA 1
crust 0.31
HasProperty 74
smooth 0.71
crisp 0.68
glossy 0.68
stiff 0.62
cool 0.62
thick 0.61
sweet 0.58
dry 0.58
firm 0.54
shiny 0.53
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MadeOf 2
nut 0.25
aquafaba 0.19
ReceivesAction 42
cooled 0.60
baked 0.59
set 0.58
added 0.51
piped 0.50
topped with whipped cre… 0.50
incorporated 0.49
stored in an airtight c… 0.48
made 0.48
toasted 0.42
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