Too small an amount of sugar to each egg white tends to give a less
fluffy, less tender meringue and one lacking in sweetness. Too much sugar
tends to give a gummy crust or one containing sugar crystals, though the
amount of sugar that can be used to obtain a desirable meringue depends
on the fineness of the sugar and perhaps on its rate of solution. In general,
2 tablespoons of fine or berry sugar per egg white give the best results.
With ultra-fine crystals, as many as 3 tablespoons of sugar per egg white
can be used; whereas with coarser granulated sugar, hitherto used more
than at present, less than 2 tablespoons per egg is desirable. Powdered
sugar containing starch is usually not satisfactory in meringues. Honey,
sirup, or jelly may be used in meringues, but only 1 tablespoon per egg
352 EGG COOKERY
white. Red jellies often give a blue rather than a pink tinge to the
meringue.
Baking necessarily requires a longer time at a lower temperature. All of
the following temperatures have been used successfully, though a majority
of the students working on meringues as special problems preferred 425°
and 400°F.: 425°F. for 6 minutes, 400°F. for 8 minutes, 350°F. for 12
to 18 minutes, and 325°F. for 18 to 25 minutes. With temperatures
below 325 °F., the time is long, the meringue often shrinks after being
removed from the oven, and dries too much.
Hard meringues. Hard meringues contain a larger proportion of
sugar than soft meringues. Because of the high sugar content they have
a fairly smooth, somewhat crystalline, crisp crust. They are usually puffy
in appearance and are used for accompaniment to, as a foundation for, or
as a dessert.
The optimum amount of sugar appears to be 4 to 5 tablespoons per egg
white, the smaller quantity probably being preferable. Since acid increases
the tenderness of egg white, its addition is desirable. About 1 to 2 cc. of
vinegar per egg white may be used ; but, since cream of tartar produces
a more stable foam than acetic acid, the use of cream of tartar may be
preferable. About 1^ per cent of cream of tartar, or between ^ to 34
teaspoon of cream of tartar per egg white, is satisfactory.
The sugar is added in the same manner as for soft meringues, but,
because of the larger quantity added, better results are usually obtained
if it is added gradually.
Bake on heavy paper at as low a temperature as possible, 225° to 275°F.,
for 40 to 60 minutes, the time depending on the temperature and size of
the meringues. If the meringue is eaten shortly after baking, the soft
centers, if not entirely dried in baking, are not objectionable. However,
they may be removed. If the meringues are to stand over night, the Insti-
tute of American Poultry Industries recommends letting them stand in
the oven until cool, after the heat is turned off, in order to dry the centers.
Omelets
There are several types of omelets. They are designated in various ways
as plain, French, and foamy omelets. Some have a white sauce or tapioca
basis. In others, bread crumbs are used to absorb a part of the moisture.
The type of omelet that has the egg yolk folded into the beaten white is
sometimes called a foamy omelet. This is the type that requires the most
skill in making and is the one mentioned here.
Page 289
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Too small an amount of sugar to each egg white tends to give a less
fluffy, less tender meringue and one lacking in sweetness. Too much sugar
tends to give a gummy crust or one containing sugar crystals, though the
amount of sugar that can be used to obtain a desirable meringue depends
on the fineness of the sugar and perhaps on its rate of solution. In general,
2 tablespoons of fine or berry sugar per egg white give the best results.
With ultra-fine crystals, as many as 3 tablespoons of sugar per egg white
can be used; whereas with coarser granulated sugar, hitherto used more
than at present, less than 2 tablespoons per egg is desirable. Powdered
sugar containing starch is usually not satisfactory in meringues. Honey,
sirup, or jelly may be used in meringues, but only 1 tablespoon per egg
352 EGG COOKERY
white. Red jellies often give a blue rather than a pink tinge to the
meringue.
Baking necessarily requires a longer time at a lower temperature. All of
the following temperatures have been used successfully, though a majority
of the students working on meringues as special problems preferred 425°
and 400°F.: 425°F. for 6 minutes, 400°F. for 8 minutes, 350°F. for 12
to 18 minutes, and 325°F. for 18 to 25 minutes. With temperatures
below 325 °F., the time is long, the meringue often shrinks after being
removed from the oven, and dries too much.
Hard meringues. Hard meringues contain a larger proportion of
sugar than soft meringues. Because of the high sugar content they have
a fairly smooth, somewhat crystalline, crisp crust. They are usually puffy
in appearance and are used for accompaniment to, as a foundation for, or
as a dessert.
The optimum amount of sugar appears to be 4 to 5 tablespoons per egg
white, the smaller quantity probably being preferable. Since acid increases
the tenderness of egg white, its addition is desirable. About 1 to 2 cc. of
vinegar per egg white may be used ; but, since cream of tartar produces
a more stable foam than acetic acid, the use of cream of tartar may be
preferable. About 1^ per cent of cream of tartar, or between ^ to 34
teaspoon of cream of tartar per egg white, is satisfactory.
The sugar is added in the same manner as for soft meringues, but,
because of the larger quantity added, better results are usually obtained
if it is added gradually.
Bake on heavy paper at as low a temperature as possible, 225° to 275°F.,
for 40 to 60 minutes, the time depending on the temperature and size of
the meringues. If the meringue is eaten shortly after baking, the soft
centers, if not entirely dried in baking, are not objectionable. However,
they may be removed. If the meringues are to stand over night, the Insti-
tute of American Poultry Industries recommends letting them stand in
the oven until cool, after the heat is turned off, in order to dry the centers.
Omelets
There are several types of omelets. They are designated in various ways
as plain, French, and foamy omelets. Some have a white sauce or tapioca
basis. In others, bread crumbs are used to absorb a part of the moisture.
The type of omelet that has the egg yolk folded into the beaten white is
sometimes called a foamy omelet. This is the type that requires the most
skill in making and is the one mentioned here.