High-Altitude Baking Altitude does not begin to affect baking until above 2,500 feet. Higher than that, the altitude will dry out ingredients, make doughs and batters rise faster, and make liquids boil faster. Generally speaking, pans should be greased more heavily, oven temperatures increased slightly, leaveners and sugar reduced and liquid increased. The actual adjustments needed will depend on the altitude. They can be formed with a pastry bag with a plain tip, in a ladyfinger pan or with two spoons.
Many variations exist using other citrus fruits.
Simple, uncooked meringue is made by beating egg whites, then beating in the sugar until very stiff, shiny peaks form. Cooked meringue is more stable. Butter is often beaten in at the end to give it a silkier consistency. It is used as a filling or as the creamy layer in a fruit tart. Lighten pastry cream by folding in 1 part whipped cream to 2 parts pastry cream.