Part 6/8:
When preparing meringues, it became apparent that the sugar type affected not only the color but also the overall texture and taste. The whitest meringue, made with white sugar, was the sweetest, while the meringue made with brown sugar brought a nuttier flavor with just a hint of bitterness from the molasses. Surprisingly, the brown sugar meringue was the airiest, followed closely by white sugar, whereas the unrefined cane sugar produced the least airy result.