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Ingredientes
- 1 c. superfine sugar
- 1/3 c. water
- 5 x egg whites room temperature
- 1/4 tsp cream of tartar
Direcciones
- In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Don't stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
- In the bowl of an electric mixer, whip the Large eggs whites on low speed till foamy. Add in the cream of tartar, increase the speed to medium, and beat till soft peaks form.
- With the mixer running, pour the warm sugar syrup in a thin stream over fluffed egg whites. Beat till the egg whites are stiff and glossy. Spread the meringue over a warm cake or possibly pie, and bake as directed.
- For Meringue Cloud Cookies: Preheat oven to 200 degrees. Line baking sheets with parchment paper. Dollop spoonfuls of meringue onto baking pans, alternatively you may use a pastry bag with a star tip. Bake for 2 hrs till crisp. Turn off the oven and allow meringues to cold and completely dry out.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 199g | |
| Calories 469 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 126mg | 4% |
| Total Carbs 119.98g | 32% |
| Dietary Fiber 0.0g | 0% |
| Sugars 117.49g | 78% |
| Protein 0.0g | 0% |
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