ITALIAN OR COOKED MERINGUE
This recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is for a cooked meringue that can be used with chocolate mousse or lemon soufflé. When done correctly, the meringue should have a soft white sheen and hold its shape. A candy thermometer is a helpful tool in this regard.
Provided by Marian Burros
Categories quick, dessert
Time 25m
Number Of Ingredients 5
Steps:
- Combine the sugar and water in saucepan and stir well. Cook over medium-high heat but do not stir. Instead swirl pan by the handle.
- Continue swirling pan and bring mixture to boil. Let it boil until the liquid becomes completely clear.
- Reduce heat; cover pan and continue to simmer while beating whites.
- Beat whites slowly until they become foamy. Then beat in cream of tartar and salt. Increase speed and beat whites until stiff peaks form.
- Uncover sugar syrup; insert candy thermometer and boil until the temperature reaches 238 degrees, the soft-ball stage.
- Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time. Continue to beat until the mixture forms stiff peaks, about 8 minutes. The meringue is the proper consistency if it does not move when a spatula is run through it.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sodium 107 milligrams, Sugar 50 grams
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