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Italian (cooked) Meringue

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian Desserts 6 Servings

INGREDIENTS

1 c Sugar
1/3 c Water
3 Egg whites
1/8 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 76.9mg
Potassium: 38.3mg
Carbohydrates: 33.5g
Fiber: <1g
Sugar: 33.4g
Protein: 1.8g


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