March 28, 2008, Newsletter Issue #219: Safe Meringue

Tip of the Week

6 egg whites
2 Tbsp. water
3/4 tsp. cream of tartar
3/4 cup sugar
1 Tbsp. cornstarch
1/3 cup cool water
1/8 tsp. salt
1 tsp. vanilla

In a medium size stainless steel bowl, stir the whites, 2 Tbsp. water, cream of tartar, and sugar together well to break up the whites. Don´t create foam. Heat 1" of water to a simmer in a medium skillet and turn the heat off. Run a cup of hot tap water, place an instant-read thermometer in it, and place near the skillet. Place the metal bowl of egg whites in the skillet of hot water and stir, scraping the bottom and sides of the bowl constantly with a rubber spatula to prevent the whites from overheating. After 1 minute of constant stirring, remove the bowl of egg whites from the hot water and test the temperature of the whites with the thermometer. If the temperature is up to 160 degrees F, beat until peaks form when the beater is lifted. If you have to, place the bowl of whites back into the hot water and stir and scrape constantly again until the temperature reaches 160 degrees F. Make sure to wash the thermometer in between temperature testings to kill any bacteria.

Sprinkle the cornstarch into a small saucepan, add 1/3 cup of cool water and let stand 1 minute. Then stir well. Bring the water and cornstarch to a boil, stirring constantly. Let it cool for a few minutes, then whisk the cornstarch mixture into the meringue, 1 Tbsp. at a time. Beat in the salt and vanilla.

This is a good meringue to use on top of pies, like custard or lemon meringue. Brown in the oven after piling the meringue on the hot filling.

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