September 21, 2007, Newsletter Issue #192: French Meringue
Tip of the Week
French Meringue is the type you´ve made all your life: sugar beaten into egg whites until stiff and fluffy.
French Meringue
6 large egg whites
1 1/2 cups sugar
pinch salt
1/8 tsp. cream of tartar
In a clean metal or glass bowl, beat the egg whites and a pinch of salt with a whisk or mixer. Whip until frothy. Add cream of tartar and continue to beat until it reaches the soft peak stage. Slowly add the sugar (about 2 Tbsp. at a time) while beating until the meringue holds stiff peaks.
NOTE: This recipe can be scaled to any number of egg whites. Add 1/2 cup of sugar for 2 egg whites.
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