Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar. So what's what?
Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar, the last of which alludes to what exactly it is: a finer granulated sugar. If a grain of granulated sugar is big and a grain of powdered sugar is tiny, caster sugar would be somewhere in between.
The iced cookie on the bottom is made with regular sugar; it looks and tastes drier and denser . The one on the top is made with caster sugar, and is softer, lighter, and more buttery.Photo by Eliza Triggsbecause:"In the UK, we use it for most baked goods, especially if it is being creamed/beaten with butter for making cakes, or for whisking with egg whites for meringues.
One of the ways you can tell if your meringue is ready for the oven is if you can barely feel the sugar granules between your thumb and forefinger. I have seen a few 'speckled' pavlovas which look like undissolved sugar granules.You can also skip the workarounds and cut to the chase by making your own caster sugar. Simply process regular granulated sugar in a food processor, high-powered blender, or coffee grinder until the sugar granules are smaller.
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