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safe-meringue recipe

Date: Mon, 21 Apr 1997 15:52:12 -0800
From: music_class@earthlink.net (Katja)

The New Safe Meringue
 (from Alice Medrich's *wonderful* "Chocolate and the Art of Low-Fat Desserts")

2 t. water
1/8 t. cream of tartar (important)
2 egg whites
4 T. sugar (can safely use1 T. per egg white .. will heat to 160 F 30-40%
more quickly .. be careful not to overcook .. though you can use up to 1/4
c. per white if recipe calls for it)

Work time: 7 minutes

1. Bring 1 inch water to gentle simmer in large skillet.  Combine the 2 t.
water with cream of tartar in 4-6 cup stainless steel bowl.  Addt he egg
whites and sugar and whisk together briskly to combine ingredients
thoroughly and break up the egg white clots (which have a tendency to
scramble first).  Place instant read thermometer nera the stove in a mug of
very hot tap water.

2.  Set bowl of egg whites in skillet.  Stir mixture briskly and constantly
with a rubber spatula, scraping the sides and bottom often to avoid
scrambling the whites.  After 1 minute, remove bowl from skillet.  Quickly
insert (instant-read) thermometer, tilting bowl to cover stem by at least 2
inches.  If less than 160 F, rinse thermometer in skillet water and return
it to mug.  Replace bowl in skillet.  Stir as before  until temperature
reaches 160 F when bowl is removed.  Beat on high speed until cool and

This technique will achieve what is says:  safe meringue.  There is more
clear and very responsible info about safe meringue/raw egg whites in her
book on pages 138-141.  I HIGHLY recommend this book and at least suggest
that those interested in meringue read this at a library or book store.

kwovo ovo