Friday, December 4, 2009

Basic Meringue Recipe

Cream of tartar, white vinegar, or lemon juice can all be used to stabilize a meringue.

  • Add 1/8 teaspoon of cream of tartar per egg white to the unbeaten eggs. (If you're using a copper bowl to make your meringue, don't add any acid: it can react with the copper and discolor the egg foam.)
  • Whip to medium-soft peaks. Beat in 2 tablespoons white sugar per egg white. Continue to beat until egg whites are glossy and hold a firm peak.
  • Adding sugar early in the beating process results in a firmer, finer-textured meringue.


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