meringues
Source of Recipe
By Food Network Kitchens
Recipe Introduction
There are a few things you have to remember when beating egg
whites. First, they must be either at room temperature or, in the
case of a "Swiss meringue," heated until warm in a metal bowl over
hot water (this is the opposite of whipping heavy cream, where you
want the cream, bowl and beaters to be cold). Second, you must make
sure the bowl and beaters you're using are impeccably clean, as any
oil or fat left in the bowl or on the beaters can prevent the whites
from increasing in volume. Third, start the mixer out at a steady
medium speed, and beat until foamy. Then gradually add the sugar and
beat again until the mixture holds soft peaks and the sugar is
dissolved in the whites. Increase the speed to medium high and beat
until the whites just hold stiff peaks. Watch that you don't overbeat
the whites as well; they can "break" and lose volume and shine. Once
this happens you must start again.
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