Italian Meringue Shells Recipe
Yield: 8 meringuesRecipe by luhu.jp
Ingredients:
4 large: Egg whites, at room temp.
1/8 tsp: Cream of tartar,
pn Salt,
1 1/2 cup: Minus 2 tb granulated sugar,
1/2 cup: Hot water,
1/4 tsp: Vanilla extract,
Directions:
1. In the large bowl of an electric mixer, beat the egg whites until
foamy. Add the cream of tartar and salt and continue beating until
stiff peaks form.
2. In a small, heavy saucepan, combine the sugar and water and stir
well. Place mixture over medium-high heat and bring to a boil without
stirring. Boil for 1-2 minutes or until bubbles thicken and a few
drops dropped into ice water form a soft ball (238F. on a candy
thermometer).
3. With the mixer on medium speed, add the vanilla to the whites and
pour the hot syrup into the beaten egg whites in a slow, steady
stream. Beat until the mixture is completely cool, smooth and shiny,
anywhere from 6-8 minutes.
4. Heat the oven to 200F. and place the meringue mixture into a
piping bag with a 1/2" star or plain tip.
5. Place a piece of aluminum foil or wax paper on a baking sheet.
Using a cup or small saucer, trace 8 (3") rounds on the paper with a
toothpick or skewer. Spray lightly with baking spray.
6. Beginning in the center of each round, pipe out the meringue in
concentric circles. To form the sides, pipe 2 or 3 additional rings
on top of the outside edge. The meringue also can be spooned on the
3" circle outlines and smoothed into a small shape using a rubber
spatula.
7. Bake the meringue for 2 hours, or until dry and crisp but not
brown. Cool on a baking sheet, then peel off the paper.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95
Source from luhu.jp
foamy. Add the cream of tartar and salt and continue beating until
stiff peaks form.
2. In a small, heavy saucepan, combine the sugar and water and stir
well. Place mixture over medium-high heat and bring to a boil without
stirring. Boil for 1-2 minutes or until bubbles thicken and a few
drops dropped into ice water form a soft ball (238F. on a candy
thermometer).
3. With the mixer on medium speed, add the vanilla to the whites and
pour the hot syrup into the beaten egg whites in a slow, steady
stream. Beat until the mixture is completely cool, smooth and shiny,
anywhere from 6-8 minutes.
4. Heat the oven to 200F. and place the meringue mixture into a
piping bag with a 1/2" star or plain tip.
5. Place a piece of aluminum foil or wax paper on a baking sheet.
Using a cup or small saucer, trace 8 (3") rounds on the paper with a
toothpick or skewer. Spray lightly with baking spray.
6. Beginning in the center of each round, pipe out the meringue in
concentric circles. To form the sides, pipe 2 or 3 additional rings
on top of the outside edge. The meringue also can be spooned on the
3" circle outlines and smoothed into a small shape using a rubber
spatula.
7. Bake the meringue for 2 hours, or until dry and crisp but not
brown. Cool on a baking sheet, then peel off the paper.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95
Source from luhu.jp
Tags
Italian