Recipe - Meringue

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

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.
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Put the egg whites and salt in the bowl of a mixer fitted with the whisk
attachment (or work with a handheld mixer). Starting on the highest speed,
beat the whites for about 3 minutes, until they increase in volume and form
mediumsoft peaks that hold their shape. Whith the mixer running, gradually
add Three fourths 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 One fourth 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 softbal stage' the most stable meringue and the one used to make
frozen desserts and soufflŽs.

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 BakeryShoppe Digest by Ron West ronwest@centex.net on Feb 15,
1998