Posted on February 9, 2011.
How long meringues last time you do? are they really easy to make even a first timer?
it is everywhere to buy in bulk
and if I wanted to use it as a favor for the wedding of the summer, will they be getting funky box and outside in a tent
as if it's hot, they melt or turn funky?
thank you in advance
Meringue best and most stable is the Swiss Meringue. Start by measuring your ingredients by weight. Two parts sugar to 1 egg white portion. Now, here's the important part ... NO FAT / oil allowed. Make sure all your equipment is clean. I even go up to rub the inside of my mixing bowl with a slice of lemon (the acid cuts all the fat). This rule is so important that if a yolk breaks into egg whites, it'll ruin your meringue.
Next, place your ingredients in a mixing bowl. Place bowl over a pan of simmering water. Leave the heat of the steam rising you bowl and its contents, but do not let the bowl touch the simmering water (you'll have scrambled eggs). Slowly stir with a wooden spoon until the sugar dissolves completely. You know it's done when 1) The egg white mixture of sugar / is body temperature and 2) You can not feel any grains in the sauce.
Finally, place sauce in a blender (using a whisk attachment) and let the mixture until it cools. The easy part: you can not beat too! Just let it go until it reaches "peak stiff" phase (if you pull the whip of meringue, a summit should be formed in the place where the Chief Whip).
Sounds overwhelming, but it becomes very easy after one or two tests. Hope this helps.
meringue
3 egg whites
1 / 4 c. teaspoon cream of tartar
3 / 4 cup white sugar
