recipes_meringues

MERINGUES

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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* *, boots , Santas ....)* *__ Napoleons (very thin ,using a stencil)* *__ Straws , (all piped small items)* *Bake for 1 1/2 hour at 210F (100C)*
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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