13 ounces Granulated sugar
2 ounces Glucose or corn syrup
3 fluid ounces Water
8 Egg whites
Yield: 23 ounces
1. Place 12 ounces (360 grams) of the sugar in a heavy saucepan with the glucose and water. Attach a candy thermometer to the pan and bring the sugar to a boil over high heat.
2. Place the egg whites in the bowl of an electric mixer fitted with the whip attachment. As the temperature of the boiling sugar approaches 220°F (104°C), begin whipping the egg whites. When the whites form soft peaks, gradually add the remaining 1 ounce (30 grams) of sugar. Lower the mixer speed and continue whipping.
3. When the sugar reaches the firm ball stage (246°F/119°C), remove it from the heat. Pour it into the whites, with the mixer running at high speed. Pour in a steady stream between the sides of the bowl and the beater. Once all the sugar is incorporated, whip one more minute at high speed then reduce to medium speed and whip until the meringue is cool.
4. Yield: 1 lb. 7 oz.
Yield: 23 ounces
2 ounces Glucose or corn syrup
3 fluid ounces Water
8 Egg whites
Yield: 23 ounces
1. Place 12 ounces (360 grams) of the sugar in a heavy saucepan with the glucose and water. Attach a candy thermometer to the pan and bring the sugar to a boil over high heat.
2. Place the egg whites in the bowl of an electric mixer fitted with the whip attachment. As the temperature of the boiling sugar approaches 220°F (104°C), begin whipping the egg whites. When the whites form soft peaks, gradually add the remaining 1 ounce (30 grams) of sugar. Lower the mixer speed and continue whipping.
3. When the sugar reaches the firm ball stage (246°F/119°C), remove it from the heat. Pour it into the whites, with the mixer running at high speed. Pour in a steady stream between the sides of the bowl and the beater. Once all the sugar is incorporated, whip one more minute at high speed then reduce to medium speed and whip until the meringue is cool.
4. Yield: 1 lb. 7 oz.
Yield: 23 ounces
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