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   Italian
   
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- 500 grs egg whites
- 1 Kg sugar
- 1/2 cup light corn syrup
 Cook sugar and corn syrup with 1 cup water until the stage of "gros boulé"
 
Can be kept in the fridge cover with
 a wet fabric for 24 hours
To be used for fruit mousses ,
 souffles and nougats glaces, fruit parfaits
 

 


MARSHMALLOW
 
( recipe for a large sheet tray )
- 625 gm egg whites
- 250 gm light corn syrup
- 850 gm  sugar ( Petit Casse)
- essence, color
- 16 (2,5grs) gelatin leaves
 
 
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When reading a recipe with eggs
we must consider having to deal with the extra large ones or the smaller than we we expected
To prevent the confusion or uncertainty of their size , and to make sure we won't have to guess
until the result of our work
"our Dead Masters Society" had already
all figured it out
 
       wholes
 1 liter or 1 kg (2,2 lb)
   = 20 eggs
 
       whites
 1 liter     = 32
 500 gm   = 16
 1 quart   = 29
 1 pint     = 14 to 15
 1 cup     = 7
 
       yolks
 1 liter    = 52
 500 gm  = 26
 1 lb       = 24
 1 cup    = 12