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Full Online Book HomeLearning KitchenPies - Meringue - Meringue Recipes By Emma
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Pies - Meringue -  Meringue Recipes By Emma Post by :Faizal Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3297

Click below to download : Pies - Meringue - Meringue Recipes By Emma (Format : PDF)

Pies - Meringue - Meringue Recipes By Emma

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. If the meringue is overbeaten or is not used immediately, it will contain too many air bubbles that will make holes when piped.

Swiss Meringue
Makes enough for one 8-inch cake
6 large egg whites
1 1/2 cups sugar
1 teaspoon pure vanilla extract

Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately.
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Pies - Meringue -  Meringue Topping Pies - Meringue - Meringue Topping

Pies - Meringue -  Meringue Topping
Preheat oven to 325 to 350 degrees F. Whip 3 egg whites (absolutely no yolk) until frothy (electric beaters). Add 1/4 tsp. cream of tartar. Whip until stiff but not dry, until they stand in peaks that lean over slightly when beaters are removed. Beat in 2 - 3 Tbsp. sugar, a little at a time. If you like at 1/4 tsp. vanilla. Spread over pie and bake in preheated oven for 10 to 12 minutes depending on the thickness of the meringue. This will cook the egg whites. Watch carefully and rotate pie to ensure even browning.

Pies - Meringue -  Foolproof Meringue Pies - Meringue - Foolproof Meringue

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.