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Have you made Italian (Cooked) Meringue?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 174
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 133mg
Sodium 71mg
Total Carbohydrate 34g
Dietary Fiber 0g
Sugars 34g
Protein 4g
Vitamin A  3%Vitamin C  0%
Calcium  2%Iron  3%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Italian (Cooked) Meringue

Recipe Tags: Meringue Recipes

Date Added: June 11, 2009


1 Pinch Salt or shrimp paste
1 Cup Sugar (2T)
1/8 Teaspoon Cream Of Tartar (meringue)
3 Eggs whites
1/3 Cup Water dry milk recipe
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1. Combine sugar and water in saucepan and stir well.

2. Cook over medium-high heat but do not stir; swirl pan by handle until mixture comes to a boil.

3. Let it boil until liquid becomes completely clear.

4. Reduce heat; cover pan and continue to simmer while beating whites.

5. Beat whites slowly until foamy. Then beat in cream of tartar and salt.

6. Increase speed and beat whites until stiff peaks form.

7. Uncover sugar syrup; insert candy thermometer and boil until temperature reaches 238 degrees, or soft ball stage.

8. Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time.

9. Continue to beat until mixture forms stiff peaks, about 8 minutes.

10. The meringue is the proper consistency if it does not move when a spatula is run through it.

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Dietary Notes:
This recipe is very low-sodium with 70.67mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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