Name: Italian (Cooked) Meringue
Ingredients: 1 c Sugar; 1/3 c Water; 3 Egg whites; 1/8 ts Cream of tartar; 1 pn Salt

There is a tale told of that great English actor Macready. An eminent preacher once said to him: “I wish you would explain to me something.” “Well, what is it? I don’t know that I can explain anything to a preacher.” “What is the reason for the difference between you and me? You are appearing before crowds night after night with fiction, and the crowds come wherever you go. I am preaching the essential and unchangeable truth, and I am not getting any crowd at all.” Macready’s answer was this: “This is quite simple. I can tell you the difference between us. I present my fiction as though it were truth; you present your truth as though it were fiction.”

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Desserts	6	Servings

INGREDIENTS

1	c	Sugar
1/3	c	Water
3		Egg whites
1/8	ts	Cream of tartar
1	pn	Salt

INSTRUCTIONS

From Marian Burros column, July 18, 1990 Adapted from Julia Child's
"Mastering  the  Art  of  French Cooking," VVolume 2 (Knopf, 1970). Used in
chocolate mousse and other recipes that follow.
Italian (Cooked) Meringue
Combine  sugar and water in saucepan and stir well. Cook over medium-high
heat  but do not stir; swirl pan by handle until mixture comes to a boil.
Let it boil until liquid becomes completely clear.
Reduce  heat;  cover pan and continue to simmer  while beating whites. Beat
whites slowly until foamy.  Then beat in cream of tartar and salt. Increase
speed and beat whites until stiff peaks form. Uncover sugar syrup; insert
candy thermometer  and boil until temperature reaches 238 degrees, or soft
ball stage. Remove from heat; start to beat whites at medium speed and
slowly pour boiling syrup into whites, beating all the time. Continue to
beat until mixture forms stiff peaks, about 8 minutes.
The meringue is the proper consistency if it does not move when a spatula
is run through it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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