Beer in a "Pinch," to Stabilize a Meringue.

I am obsessed with watching original French cooking shows from the 1960s and 1970s in which legendary chefs such as Paul Bocuse, Raymond Oliver, Gaston Lenôtre (already legends at the time), and others cooked on television. I pick up so many small tips and techniques along the way that you never hear about today. Perhaps the tips would be considered too impractical now, or we have replaced them with better approaches as we’ve learned new ways. Still, many of these “old” cooking tips lost over time can offer alternatives to reconsider (plus help me be a more well-rounded translator). Here is one such tip among them, probably one of the more interesting ones I’ve heard: Use beer to stabilize a meringue! Is it possible? My friend and legendary baking author Rose Levy Beranbaum gave it a try, and her results are interesting to note:

Read Rose’s test results for using beer to stabilize a meringue.