Cooking egg whites for meringue:
 | In a heavy saucepan, the top of a
double boiler or a
metal bowl placed over water in a saucepan, stir together the egg
whites and sugar from the recipe (at least 2 tablespoons sugar per
white), water (1 teaspoon per white), and cream of tartar (1/8
teaspoon per each 2 whites), if you can find it. (If not, leave
it out. Also leave it out if using an unlined aluminum saucepan
because it will create a gray meringue.). |
|
| Cook over low heat or simmering water, beating
constantly with a portable mixer at low speed, until the whites reach
160 degrees F, as measured with an instant read or candy thermometer.
|
|
| Pour into a large bowl. Beat at high speed,
adding in the sugar as directed, until the whites stand in soft peaks.
Proceed with the recipe. |
|
|
Cooking egg yolks for use in
recipes:
|
| In a heavy saucepan, stir together
the egg yolks and liquid from the recipe (at least 2 tablespoons
liquid per yolk). |
|
|
| Cook over very low heat, stirring
constantly, until the yolk mixture coats a metal spoon with a
thin film, bubbles at the edges or reaches 160 degrees F.
|
|
|
| Immediately place the saucepan in
ice water and stir until the yolk mixture is cool. Proceed with
the recipe. |
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