Meringue

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I have not made the meringue yet, but like the idea on how it was done, it looked good!!!

To get this clear in my head:

1 part egg white and 1 1/2 parts sugar

So if I have 1 c of egg whites( 8 large egg whites and 1 1/2 c sugar that would be correct?? Let me know if this thinking is correct?? thanks

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Jean, it is a merangue recipe... you just need to read it more carefully.

Merangue part of it is:

Meringue:

* 1 part egg white
* 1 1/2 parts sugar

In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.

(not included in recipe, but on tv, she stuck a finger in and then rubbed that finger and her thumb together to see if it was completely smooth, proving sugar has dissolved. Then it was transferred into the bowl of a stand mixer

Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

Preheat the oven to 200 to 220 degrees F.

Fill a pastry or resealable plastic bag with the meringue and pipe little stars or "kisses" onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or "browning" on the kisses so keep the oven temperature low.

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The merangie recipe needs to be more percise. How is one part to 11/2 part?? need ex:3 eggs whites, how much sugar???

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Hi,

I was disappointed that this is not a merangue recipe, but a repeat of the ganache recipe that was also featured in this program.

Chef Gerhard used both the merangue and ganache in a number of bite-sized desserts that looked wonderful as well as being easy. I would love to have photos of these bite-sized wonders and a brief description of was used to create them.

I enjoy Claire and 5 Ingredient Fix - delicious recipes, well presented.