A fruit cake with meringue top is serving a simple and elegant way to this delicious cake. Lemon meringue is the most popular type meringue pie, but you can try orange or lemon cream as a new twist.
Meringues can be a bit fickle, if you try it the first time. Here are five easy steps lead to follow to help you to perfect meringue.
• Separate the egg whites from the yolks. With a clean, dry bowl to catch the eggs begin the egg on the counter andTransfer of yolk from one side of the bowl to the other. This process does two things. With the cracking of the eggs on the table, you prevent the egg shell from falling into the protein. Secondly, if you transfer the yolk back and forth from shell to shell separates proteins in the clean bowl.
Be very careful not to allow to give even the smallest amount of yolk in the egg whites. The yolk is where the fat is contained, and grease will ruinMeringue.
• Beat the egg whites too low to form soft white peaks. Make sure you beat the egg whites too fast at the beginning, or she runs, and then deleted.
• Mix in dry ingredients. Salt, sugar, cornstarch and cream of tartar. Slowly add a teaspoon at a time when the dry ingredients. Just in case you've ever wondered Weinstein prevents the formation of air bubbles that would cause the meringue to lose volume.
• Beat on high speed until stiff.At this point you can add-in for improved vanilla flavor.
• When you are finished, you should be stiff and glossy protein prepared to have your favorite fruit cake top.
Ingredients list:
6 eggs
¼ teaspoon salt
1 teaspoon cornstarch
¼ teaspoon cream of tartar
Vanilla flavor
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