There are three ways to make meringue.
1. The traditional way is with egg whites. You need three eggs, at room temperature, separated. Place the egg whites in a bowl and add a pinch of salt. Using a mixer, beat the whites until frothy. Begin adding a half a cup of sugar, a little at a time as you beat the whites. Continue beating until stiff peaks form.
2. You can use egg white powder. You need 1/2 c of warm water in which you dissolve 3/4 c sugar, 1/2 t. cream of tartar and 1/4 c dried egg white powder. Blend them together and then beat them until they form stiff peaks.
3. You can use meringue powder. You need 1/2 c hot water in which you dissolve 3/4 c sugar. Add 1/4 c. meringue powder. Blend together and beat until the mix forms stiff peaks.
Use this meringue on pies, in angel food cake, to make meringue shells, cover baked Alaska or soufflé recipes.
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