SC - Re: the syllabub
Linda Peterson
mirhaxa at swcp.com
Wed Jun 23 09:00:52 PDT 1999
In a message dated 6/23/99 6:22:02 AM EST, Tollhase1 at aol.com writes:
<< What is a recipe using the powder or an
equivalency usage? >>
>From a Namron feast a couple of years ago:
Reconstitute eggs as directed on package:
1 egg: 2 tsp powder/2 Tbs water
2 eggs: 4tsp/1/4 cup
3 eggs: 2 Tbs/6 Tbs
6 eggs: 1/4 cup/3/4 cup
8 eggs: 1/3 cup/1 cup
12 eggs: 1/2 cup/1 1/2 cups
- -----------
5 egg whites
1/4 tsp cream tartar
1/4 tsp. salt
1 tsp vanilla extract
1 1/4 cups sugar
Set oven at 200 degrees before you start the egg whites.
Grease & flour 2 baking sheets (I used parchment, no grease)
Combine egg whites, cream tartar, and vanilla.
Beat at medium speed until egg whites form soft peaks.
Gradually add 3/4 cup sugar, beating continually.
Continue beating until meringue is very stiff and dull. When you rub a
little between thumb and forefinger and it isn't grainy, it is done. The
meringue should be stiff enough to hold its shape when formed with a pastry
tube. Gently fold in the remaining 1/2 cup sugar.
To shape meringues, use a star tip or big round tip or a flower tip (the
jagged one) -- a large one, about 1/2 inch wide. Start in center and make
concentric circles until it is about 2 1/2 inches. Build an outer edge about
an inch high as if you are building a coil basket (2 or 3 rows).
After shaping the meringue on the baking sheets, place in preheated oven 15
minutes, then turn off oven and let stand 4 to 5 hours (overnight works
really well).
Hop this helps.
Ly. Angharad
Namron, Ansteorra
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