Friday, April 12, 2013

The Perfect Meringue

Do you get intimidated making meringue fearing your whites will fall flat?  Fear no more!  Here are simple instructions to guide you though to make the perfect meringue.  Use it for various luscious pies and recipes!


You'll Need:
  •  room temperature eggs (important)
  • 1/8 tsp cream of tarter per egg white
  • 2 tbl sugar per egg white
Begin by having a large glass bowl ready (plastic bowls can harbor traces of grease even if clean which will interfere with the eggs).  Crack each egg white into the bowl making sure not to get ANY trace of yolk into the white, this will effect the outcome of your meringue.  Add in your cream of tarter and begin whipping the egg whites on high until soft peaks form.  While still whipping slowly add in your sugar.  Continue to beat until stiff peaks form.  It is important not to stop the process once you start.  There...perfect meringue!


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