Name: Meringue, Taking the Mystique Out Of
Ingredients: *** NON NE *****

I am convinced that prayerlessness: 1. Is a sin against God (1 Sam. 12:23). 2. Is direct disobedience to the command of Christ (“watch and pray,” Mt. 26:41). 3. Is direct disobedience to the Word of God (“pray without ceasing,” 1 Thes. 5:17). 4. Makes me vulnerable to temptation (“watch and pray so that you will not fall into temptation,” Mt. 26:41). 5. Expresses independence – no need for God. 6. Gives place to the Enemy and makes me vulnerable to his schemes (Eph. 6:10-20; Dan. 10). 7. Results in powerlessness. 8. Limits (and defines) my relationship with God. 9. Hinders me from knowing His will, His priorities, His direction. 10. Forces me to operate in the realm of the natural (what I can do) versus the supernatural (what He can do). 11. Leaves me weak, harried, and hassled. 12. Is rooted in pride, self-sufficiency, laziness, and lack of discipline. 13. Reveals a lack of real burden and compassion for others.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
		Tips &, Notes	1	Servings

INGREDIENTS

*** NON NE *****

INSTRUCTIONS

¥ Separate eggs when they're cold - that's when they yolks and whites
divide most easily - but whip the whites after they've been at room
temperature for at least 5 to 10 minutes - that's when they'll puff most
prodigiously.
¥ Always separate eggs one at a time: Drop the white into a small bowl so
you can inspect it for any traces of yolk - if it's fine, pour it into the
mixing bowl; if there's a speck of yolk, scoop it out or, to be cautious,
save the egg for anouther use.
¥ Make sure the mixing bowl and shisk are impeccably clean, dry, and free
of grease - if you want to be super sure it's grease-free, rub your mixing
bowl with white vinegar and then dry it thoroughly before you beat the egg
whites.
¥ Use a heavy-duty mixer fitted with the whisk attachment, or a hand-held
mixer, to get the most volume out of whites; if your're whipping by hand,
use a whish and copper bowl - the chemical reaction between the copper and
the whites works to increase the amount of air you can beat into the
whites.
¥ Add a pinch of salt or cream of tartar to stabilize the whites.
¥ Whip the whites to medium-soft peaks before adding the sugar.
¥ Don't whip your whites past the point of gloss - properly whipped whites
are firm and shiny; onerly whipped whites separate into small clumps.
¥ Use meringue immediately - if you need to leave it for a few minutes,
keep the mixer going on low speed.
¥ Bake meringues at a temperature of between 175¡F and 200¡F until they are
dry and crispy and can be lifted off the parchment paper without effort.
Keep an eye on them - they shouldn't color.
¥ Don't even think about baking meringues on a humid day - they'll be as
sticky as the weather.
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
NOTES : Information source: Julia Child
Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 15,
1998

A Message from our Provider:

“God: the most lovable person in the universe”

The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

J.C. Ryle