IN Great Taste by Yvette Jemison
Marvelous Meringue 4 egg whites 1 teaspoon cream of tartar 1 1/2 cups granulated sugar, divided 1/2 cup water 1/2 teaspoon vanilla Special equipment: candy thermometer
For all your warm weather desserts. DELICATE IN TEXTURE and heavenly in flavor, meringue is the perfect topping for your warm-weather desserts. Meringue is simple in terms of ingredients, but timing is everything. When done right, your egg whites are whipped into stiff peaks at the same time that your syrup bubbles to the perfect temperature. The two mixtures are carefully whipped together to create the fluffiest meringue. Swirl this luscious topping on our favorite dessert recipes, creating lemon meringue pie or banana pudding with toasted meringue. Master this recipe, and you’ll be topping all of your desserts with this sugary confection. 84
Inside New Orleans
Lemon Meringue Pie Servings: 8 Crust 1 1/4 cups all-purpose flour, plus more for work surface 1/2 teaspoon kosher salt
photos: YVETTE JEMISON
Marvelous Meringue
1. Using an electric mixer with a whisk attachment on medium speed, beat the egg whites and cream of tartar until soft peaks form, 5-7 minutes. With the mixer running on low speed, slowly add 1/4 cup of sugar. 2. Increase the speed to medium high and beat until stiff peaks form, 8-10 minutes. Try to coordinate the timing of the egg whites reaching stiff peaks at the same time the following boiled syrup reaches 248°. 3. Meanwhile, in a small sauce pan fitted with a candy thermometer, whisk together remaining 1 1/4 cup sugar and water. Bring to a boil until thermometer reads 248°F, the firm-ball stage. Pour syrup into a heatproof cup with a pour spout. 4. With the mixer running on slow speed, slowly pour the vanilla, then the syrup, in a steady stream in the space between the beater and the bowl, avoiding pouring onto the beater. Increase speed to medium high and beat until the meringue thickens into a marshmallow-like texture, 1-2 minutes. Immediately scoop onto prepared dessert.