Meringue Recipe - Cooking Index
Meringue Recipe - Cooking Index
| 9 | Egg whites (large) | |
| 1 1/8 teaspoons | 5.6ml | Cream of tartar |
| 1 1/2 cups | 297g / 10oz | Superfine sugar |
| 1 tablespoon | 15ml | Cornstarch - stirred into |
| 6 tablespoons | 90ml | Cool water |
| 2 teaspoons | 10ml | Pure vanilla extract |
| 1/8 teaspoon | 0.6ml | Salt |
| 2 tablespoons | 30ml | Finely-grated lemon zest |
Make sure everything that touches egg white is squeaky clean-bowls, beaters, etc. one little drop of egg yolk or fat and the meringue can be a disaster. Never use plastic bowls or equipment; even clean plastic can have fat absorbed on the surface.
Separate eggs by the 3 bowl method: break egg white into a little bowl, place yolk in a medium bowl. If you did not break the yolk while putting the white into the bowl, pour the white into the mixer bowl. If the yolk broke while removing the white, discard the white and wash the little bowl even though you do not see any yolk in it. This method will insure that you have a mixing bowl of pure whites. Continue until all eggs are separated. Cover the yolks with a piece of plastic wrap touching the surface of the yolks and save for the filling or for another use.
Beat egg whites and cream of tartar until the foam makes soft peaks when the beater is lifted. You do not want to over beat at this stage. Beat in sugar a little at a time until the meringue is very firm and forms very definite patterns when the beater is pulled through it. There is no danger of overbeating once the sugar is added so be sure to beat the meringue firm at this stage.
Heat cornstarch and water with constant stirring until a paste is formed. Beat this paste into the meringue a tablespoon at a time. Beat in vanilla, salt, and lemon zest and set aside until ready to use.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Shirley O. Corriher, Cookwise - From the TV FOOD NETWORK - (Show # CL-9122 broadcast 05-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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