This recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, was featured in The New York Times in 1990 in an article on eggs. It is for a cooked meringue that can be used with chocolate mousse or lemon soufflé. When done correctly, the meringue should have a soft white sheen and hold its shape. A candy thermometer is a helpful tool in this regard.
Ingredients
- 1 cup sugar
- ⅓ cup water
- 3 egg whites
- ⅛ teaspoon cream of tartar
- Pinch salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
396 calories; 0 grams fat; 100 grams carbohydrates; 0 grams dietary fiber; 99 grams sugars; 1 gram protein; 175 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine the sugar and water in saucepan and stir well. Cook over medium-high heat but do not stir. Instead swirl pan by the handle.
- Continue swirling pan and bring mixture to boil. Let it boil until the liquid becomes completely clear.
- Reduce heat; cover pan and continue to simmer while beating whites.
- Beat whites slowly until they become foamy. Then beat in cream of tartar and salt. Increase speed and beat whites until stiff peaks form.
- Uncover sugar syrup; insert candy thermometer and boil until the temperature reaches 238 degrees, the soft-ball stage.
- Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time. Continue to beat until the mixture forms stiff peaks, about 8 minutes. The meringue is the proper consistency if it does not move when a spatula is run through it.
- This meringue can be used in chocolate mousse or lemon souffle (see recipes).
25 minutes
Dining and Cooking