Hi all North American friends

I was really pleased to find superfine sugar in my grocery store some time ago and have been using it in many recipes where, in the UK, one would use caster sugar.

Having used it on numerous occasions now, I have come to the conclusion that it really works well when baking but I have not been as pleased with the results when making meringue.

Granulated sugar is finer than granulated sugar in the UK and superfine is finer than caster sugar. Not a lot but enough that, when whisking the sugar into the egg white, granulated sugar gives a stiffer result. So I have gone back to using granulated sugar for meringues here in Canada.

Hope you are all enjoying this lovely summer weather at last.

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