Meringue

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Bender
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Meringue

Post by Bender » 18th Apr, '08, 10:03

What's pink and crumbly and swings through the trees? A meringue-otang of course!

Here's a recipe from the board that is no more, with thanks to Canuck and Kooky.

Ingredients:
  • 4 large (120 grams) egg whites
  • 1 cup (200 grams) superfine (caster) sugar
  • 1 teaspoon white vinegar
  • 1/2 tablespoon cornstarch (corn flour)
Method:
  1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
  2. in the bowl of your electric mixer beat the egg whites on medium-high speed until they hold soft peaks.
  3. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
  4. gently fold in cornstarch and vinegar with rubber spatula
  5. spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
  6. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.
“The mass of men lead lives of quiet desperation.” – Henry David Thoreau

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