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Tuesday, May 17, 2011

Hard & Soft Meringue


Ingredients:
The HARD MERINGUE is to be used as a crust or a layer for some deserts.
The SOFT MERINGUE can be used for topping a pie.


NOTE: ingredients and instructions for Soft Meringue are in RED
  • 2 free range Eggs Whites
  • 1/2 cup of organic Powdered Sugar  (for Soft Meringue use 1/4 cup)
  • 1/4 teaspoon of Cream of Tartar
  • 1 teaspoon of organic Vanilla Extract
How to prepare the Meringue:
Mixing bowl and beaters should be completely grease free
and kept in the freezer
Carefully separate egg whites from yolks (they separate best when cold).
Egg whites should come to room temperature before beating.
This increases the volume.
In small bowl, beat Egg whites and Cream of Tartar. 
Beat to soft peaks before adding Sugar. 
Gradually add Sugar, beating until stiff but not dry.
Mixture should be glossy. Add Vanilla extract.
Spread meringue on a greased baking pan,
sealing carefully to its edge.

HARD MERINGUE: Bake in preheated oven at 225 F for 1 hour to 1h30.
Leave in the oven after it is turned off to continue drying without browning.
SOFT MERINGUE: Bake in preheated oven at 325 F for 20 minutes.
Hard Meringue
Meringue layer to be used in a desert.
Meringues can also be made in a muffin pan.
(when cooking check that they do not brown)

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