INGREDIENTS

INSTRUCTIONS

Â¥ 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.
Â¥ 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

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