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 MERINGUES

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  Sw+ss 
   
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- 310 gm egg whites
- 200 gm sugar
- 450gm (1 lb) 10X sugar
Beat over source of heat (Bain-Marie or flame)
For small pieces such as:__
__ Shells ,Figures (mushrooms
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, boots , Santas ....)
__ Napoleons (very thin ,using a stencil)
__ Straws , (all piped small items)
Bake for 1 1/2 hour at 210F (100C)

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 For larger piece such as:

__ Large meringues for vacherins
__ Baked Alaska with less sugar

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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
 

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