SC - Help!! recipe needed for baked meringue shells using powder insteado...

[LyAngharad at aol.com]

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
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================