Alfredo, and Who on Earth Was He?
If you ask for pasta with Alfredo sauce at a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous Italian sauces for pasta unknown in its country of origin? The answer is simple: because in Italy an...
Cleaning and Storing your Dutch Oven
There are many opinions on cleaning a Dutch Oven. Not all Dutch Oven cooks believe you can use soap in your Dutch Oven. Some cooks suggest never to wash them, others wash them, but not with detergent. We have found that a well-seasoned oven will...
Everyday Low-Carb DessertsAnyone who is trying to maintain a low-carb diet knows that it can be a challenge when it comes to treats and desserts. Cakes, pies and cookies are all off limits, which makes them all the more tempting. Everyday Low-Carb Desserts can show you...
Red Pepper Lamb Kofta in a Rogan Josh Sauce
(NC)Kofta is similar to kebab, except for the fact that ground meat is used, shaped into golf ball-sized servings. Like many classic Indian dishes, it comes in various forms, some of them requiring elaborate and lengthy preparation. Here is a...
The Popularity of Humorous Aprons -One of the earliest references to aprons comes from the story of Adam and Eve. They were said to have sewn together fig leaves to cover their bodies; this is certainly the first historical account of an apron being used. Fast forward to the 19th...
Meringue Made Simple
Using meringue to top a fruit pie is an easy and elegant way to serve these delicious pies. Lemon meringue is the most popular meringue type pie but you can try orange or lemon cream as a new twist.
Meringue can be a bit fickle if you are trying it for the first time. Here are five easy to follow steps that will help you make perfect meringue.
* Separate the egg whites from the egg yolks. Using a clean dry bowl to catch the egg whites crack the eggs on the counter and begin transferring the egg yolk from one side of the egg shell to the other. This process does two things. By cracking the eggs on the counter you prevent any egg shell from falling into the egg whites. Second when you transfer the egg yolk back and forth from shell to shell the egg white separates out into the clean bowl.
Be very careful not to allow even the smallest amount of egg yolk to enter into the egg whites. The yolk is where the fat is contained and fat will ruin meringue.
* Beat the egg whites on low to form soft white peaks. Be sure not to beat the egg whites too quickly in the
beginning or they will run and flatten out.
* Mix in the dry ingredients. Salt, sugar, cornstarch and cream of tartar. Slowly add a teaspoon at a time, the dry ingredients. Just in case you have ever wondered cream of tartar prevents air bubbles from forming that would cause the meringue to loose volume.
* Beat on high speed until stiff peaks form. At this stage you can add in vanilla for improved flavor.
* When you are finished you should have stiff and glossy egg whites ready to top your favorite fruit pie.
Ingredients list:
6 Eggs
¼ tsp Salt
1 tsp Cornstarch
¼ tsp Cream of Tartar
Vanilla to taste
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
