Assertion: meringue | /r/HasProperty | stiff
Facets:
value: very
type: DEGREE
value: according to pat
type: OTHER
Source sentences:
text: Make sure the meringue doesn’t get too hot, or the egg whites will cook through, and the meringue won’t be stiff but lumpy.
text: As you can see in the photo below, the meringue is stiff enough to hold a stiff peak.
text: Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.
text: The meringue will be super glossy and stiff.
text: Add the vanilla extract and beat in the sugar, 1 tablespoon at a time, until meringue is stiff and glossy.
text: According to Pat, “the meringue should be stiff and glossy and the sugar should be dissolved.
text: Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.
text: Add the sugar a spoonful at a time, and whisk until the meringue is stiff and shiny.
text: Once all the sugar has been whipped in, add the vanilla, turn the mixer up to high speed, and continue to whip until the meringue is very stiff.
text: When all of the sugar mixture has been added, turn the mixer up to high speed and whip until the meringue is very stiff.
text: Whipping continues until the meringue is fully voluminous, satiny, stiff, and cool.