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“Lemon Meringue Pie”: Italian Meringue
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
333 g 11.75 oz 167 g 5.87
Method
- Place the sugar in a saucepan with about one-quarter of its weight in water or enough to obtain a wet-sand texture. Make sure there are no sugar crystals along the inside of the pot and that all the sugar has been hydrated.
- Begin whipping the egg whites and cream of tartar on medium speed at the same time that the sugar begins cooking.
- Cook the sugar
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Components
- Italian Meringue
Part of
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