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Cooked Meringue

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Also known as meringue cuite this type is used for making petits fours, discs and meringue baskets, as well as for topping pies. Although difficult to work, its main advantage is that it keeps in the refrigerator, covered, for up to 1 week before using.
  • Put 2 egg whites and 125g (4oz) icing sugar in a heatproof bowl set over a pan of simmering water and beat until the mixture forms a very stiff meringue. Remove from the heat and continue beating the meringue for a further 10-15 minutes until cool. These quantities make enough to cover one large pie.

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