Italian Meringue 4 Cake Recipes
1 1/2 cups
1/2 cup
4
pinch |
Granulated sugar
Water
Egg whites at room temp
Cream of Tartar |
|
Oven Temp ~
Baking Time ~
Pan Type ~ |
In a small heavy-bottom pan dissolve
sugar with water over low heat. Increase heat to medium and cook until sugar
syrup reaches 239 degrees F on a candy thermometer.
As sugar syrup approaches desired temperature, beat egg whites at room
temperature in a copper or stainless steal bowl until foamy; add cream of
tartar if using stainless bowl and beat until soft peaks form. Slowly pour
hot syrup onto egg whites and beat on high speed until bowl feels cool to
the touch.
Use immediately or refrigerate in a covered container for up to 24 hours.
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14 (1/4 cup) servings at approximately 88
calories; 0 fat; 0 milligrams cholesterol; 21.5 grams carbohydrate;
0.3 gram dietary fiber; 1 gram protein; 17 milligrams sodium |