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Meringue

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CATEGORY CUISINE TAG YIELD
Eggs Viennese Batters &, Doughs 8 Servings

INGREDIENTS

4 lg Egg whites; room temperature
1 pn Salt
1 c Granulated sugar

INSTRUCTIONS

This recipe makes enough meringue for about 5 douzen cookies.
Master meringue - an easy feat - and everything you've ever wanted to know
about airy whipped egg whites will be revealed. With a batch of meringue,
you're ready to bake cookies, shape shells to fill with mousses and creams,
stack a napoleon, top a pie, construct an elegant Viennese torte, whip up a
chiffon cake, or make a light buttercream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Put the egg whites and salt in the bowl of a mixer fitted with the whisk
attachment (or work with a hand-held mixer). Starting on the highest speed,
beat the whites for about 3 minutes, until they increase in volume and form
medium-soft peaks that hold their shape. Whith the mixer running, gradually
add 3/4 cup of the sugar and continue to beat on high speed for 5 minutes,
at which point the peaks will be stiff. Add the remaining 1/4 cup sugar and
beat 2 to 3 minutes more. When you remove the bowl from the mixer, dip the
whisk attachment into the meringue and lift it straight up - the meringue
that adheres to the whisk should hold a firm peak if you turn the whisk
upside down.
The meringue is now ready to pipe, swirl onto a pie, or fold into a batter
and bake.
Three Types Of Meringue:
Plain: egg whites beaten with sugar, plain and simple; an uncooked meringue
that is the least stable but easiest to make member of the meringue gang
Cooked: the egg whites and sugar are heated and then whipped to peaks; a
more stable meringue, often used for buttercream, bake Alaska, or meringue
pies
Italian: the egg whites are whipped with a sugar syrup that has been cooked
to the soft-bal stage' the most stable meringue and the one used to make
frozen desserts and souffl.s.
Per serving: 105 Calories; 0g Fat (0% calories from fat); 2g Protein; 25g
Carbohydrate; 0mg Cholesterol; 44mg Sodium
NOTES : Recipe source: Baking with 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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