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Full Online Book HomeLearning KitchenPies - Meringue - Foolproof Meringue
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Pies - Meringue -  Foolproof Meringue Post by :aflakejr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1866

Click below to download : Pies - Meringue - Foolproof Meringue (Format : PDF)

Pies - Meringue - Foolproof Meringue

3 egg whites
dash of salt
1 c. marshmallow cream


Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.
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2 3/4 cups sugar 9 large egg whites 1/2 teaspoon cream of tartar In a small saucepan, bring sugar and 2/3 cup water to a boil. Boil until the syrup reaches the soft-ball stage (238 degrees on a candy thermometer). Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; beat on medium high until stiff but not dry. With the mixer running, slowly pour the hot sugar syrup into egg whites, and beat on high speed until mixture has cooled, about 15 minutes. Use immediately.
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For one 8 inch pie: 2 large egg whites, room temperature 1/4 tsp. cream of tartar pinch of salt 4 tbsp. superfine or granulated sugar For a 9 or 10 inch pie: 4 large egg whites, room temperature 1/4 tsp. cream of tartar pinch of salt 6 to 8 tbsp. superfine or granulated sugar Beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tbsp. at a time, beating a little after each addition. Beat 3 to 5 minutes more, or even 4 to 6 minutes, depending on the number of egg whites used. Beat
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