Free Recipe Meringue, Taking the Mystique Out Of
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Meringue, Taking the Mystique Out Of Recipe
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Meringue, Taking the Mystique Out Of Preparation
¥ 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
Cooking Temperature:
Recipe Serves: 1
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