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  1. I want to make Betty Crocker Merry Meringues which are different flavored meringues piped out to look like candy kisses. But we are at 3000 feet and I am new to the change. ( I didn’t realize changing the recipes was so hard.) The recipe calls for:
    3 large egg whites
    pinch salt
    ¼ tsp cream of tartar
    ½ cup sugar
    ½ tsp vanilla extract
    flavor desired.

    Do I need to change anything due to the high altitude? I would appreciate any help. ( I am trying to make a variety of treats to have my son take to the hospital where he works. Everyone there is working above and beyond. I am hoping to add a little joy and at least a treat when there is not time for lunch.)

    1. I don’t think you’ll need to change a thing at 3000 ft.

    2. Fantastic tips! Thank you. I’ll be saving these!
      Kay, kudos to you for caring for the hospital employees! My husband is a nurse, and their schedules leave little time for decent meals. “Goodies” are often all they have time to grab. Aside from the leavening issue, however, is the little known fact that sugar suppresses the immune system, so they often get more run-down by its effects. In the variety you provide, may I suggest fresh fruit, simple nuts, or even whole-grain vegan finger sandwiches? (Animal products acidize the body, making it more susceptible to disease.) Also, I’ve found sweetening with raw honey, real maple syrup, coconut or date sugar; and using whole grains as much as possible provide more long-lasting nutrition and lessen the likelihood of getting sick themselves. Again, thanks for caring!

  2. kimberly coleman

    How can I figure out the adjustments if I am at 2900-3000 ft? Thanks in advance for any guidance.

    1. If you are right at 3,000 feet, you should use the 3000-5000 ft adjustments and see how that works for you. If your cake doesn’t rise enough, you may want to skip any adjustment at all. You’re right on the border of needing to do anything at all.

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