Confections of a Closet Master Baker by Gesine Bullock-Prado

Author:Gesine Bullock-Prado
Format: mobi
Tags: Cooking, Memoirs
ISBN: 9780767932684
Publisher: Broadway
Published: 2009-11-03T07:00:00+00:00

1 cup sugar

Preheat the oven to 225°F. Place the egg whites, salt, cream of tartar, and about half of the puree in the bowl of an electric mixer fitted with the whisk attachment. Beat on high until soft peaks form. Gradually add the sugar in a steady stream and continue to beat until the meringue is stiff and glossy. This can take awhile, especially when it’s humid. So be patient. If the color isn’t quite as you’d like it, slowly add more puree, but make sure the extra liquid doesn’t damage the stiffness of the egg whites.

Line a baking sheet with parchment paper. Place the meringue in a pastry bag fitted with a large star tip and pipe rose-shaped dollops, about ¼ cup each, on the parchment. Bake until dry, 1 to 1½ hours.

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