Advance preparation Notice:
In making and using Decor Meringue be advised that the timing is
very important. The egg whites must be whipped to stiff peaks at the
same time that the syrup is cooked to the correct temperature. And
after the meringue is cooked it is best used while still soft and
warm. |
| Using a very clean bowl and wire whip start beating
the egg whites with the added lemon juice. |
| In a heavy bottom sauce pan, put in 8 ounces of
the sugar, mix the vinegar with the water and pour onto the
sugar. Stir until it is dissolved. Wash down the edges of the sauce
pan with wet fingers or a wet pastry brush. No sugar granules can
remain un dissolved. Bring to a boil and cook to 250°(F). |
| As egg whites begin to get firm, slowly add the
remaining 2 ounces of sugar to them. When they form stiff peaks, slow
down the mixer and gradually add the sugar syrup by pouring a
very small stream into the whites as they continue to mix. |
| Mix the egg whites on slow speed for 2-3 more minutes
to allow them to be cooked by the hot sugar. |
| Use immediately. Left over meringue can be bagged
out onto a parchment paper lined pan and baked in a slow oven until
dry and hard as rosettes or meringue shells. |
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