Ingredients:
Sugar - 2 1/2 cups
Water - 1 3/4 cups
Egg whites - 4
Method:
Sugar - 2 1/2 cups
Water - 1 3/4 cups
Egg whites - 4
Method:
- Combine sugar and water in large saucepan over low heat.
- Heat without stirring until sugar is completely dissolved.
- Bring to boil, cook to medium soft ball stage or 240 F on candy thermometer.
- Beat egg whites with electric beater until stiff peaks form.
- Pour hot syrup in thin steady stream into egg whites, beat constantly.
- Beat until mixture hold firm peak and is cool.
- Meringue can be covered and refrigerated overnight before using, if desired.
- Meringue can be piped when cold.
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