INGREDIENTS

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

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