Foods, their selection and preparation

There are three kinds of meringues, but the essential ingredients are the same, beaten egg white and sugar in some form. To these chief components other ingredients may be added to improve flavor and texture. It is [331] Poultry and Egg National Board Macaroons • Small, crisp, crunchy meringues with nuts added are a cross between a cookie and a confection possible to have a wide variation in the pro¬ portion of the essential ingredients and this variation accounts chiefly for the differences in the three kinds of meringues. There is a difference, too, in the way the meringues are cooked. The first kind of meringue, sometimes called a soft meringue , makes a light, fluffy top for pies and puddings. Basic proportions are from 1 to 3 tablespoons sugar to each egg white. Honey, sirup, or jelly may be used in the proportion of 1 tablespoon per egg white. Meringue for pies already has been discussed in this chapter. Meringue for puddings is the same as for pies; however, it may be cooked differently. On a baked pudding, the meringue may be cooked or set in a slow oven, exactly as for pies. It also may be steamed and transferred to the pudding. For floating island, islands of meringue on top of a soft custard, it may be steamed on top of the custard itself. Or it may be steamed over hot water and trans¬ ferred to any pudding. The second kind of meringue, called "hard meringue,” has a wide variety of uses. It is made with a high proportion of sugar, at least 4 tablespoons to each egg white. It is baked slowly until dry, or rather it is dried in the oven. The large amount of sugar and the long slow baking give crisp crunchy products in contrast to the light fluffy tops on pies and puddings. The third kind of meringue is better known as "cake icing.” It is used also to give a special fluffy texture to certain candies. This kind of meringue is discussed under special texture candies on page 43; and again under cake icings on page 305. The crisp crunchy meringues are dis¬ cussed here. They include certain small cakes used for tea and dessert, called "small meringues,” "kisses,” or "macaroons”; they include also meringue glaces, meringue shells, and tortes for holding ice creams, fruits, and cream or custard fillings. Basic Proportions. Basic proportions for the crisp or hard meringues are these: to each egg white, 5 cup sugar, a few grains salt, and Yg- teaspoon cream of tartar. The salt is needed for flavor and it also increases the volume of the beaten white. Cream of tar¬ tar (acid) increases the stability of the meringue and makes the egg white coagulate more quickly in the oven. (See angel-food cakes on page 107.) Flavoring may be added to meringues, as desired, about 5 teaspoon vanilla or other extract to each egg white. Many additions are used to give variety. Method of Mixing. To give best results, egg whites for any kind of meringue should be at high room temperature before beating — 82° to 86° F. is optimum. The whites are beaten until frothy and the salt and cream of tartar sprinkled over them. The beating is continued and the sugar added gradually during the beating. The flavoring is put in with the last of the sugar. The various addi¬ tions are carefully folded in last. The meringue is shaped with a spoon or pastry bag into the desired size and shape, usually on a baking sheet covered with un- [332]