12689 Italian Meringue Makes 4 cups meringue; enough for one 9-inch pie Wed Aug 06 07:41:17 -0700 2008 Tue Feb 03 02:28:35 -0800 2009 Licensed http://www.chow.com/recipes/12689 Tue, 03 Feb 2009 10:28:35 GMT Many meringue fillings impress the eye but are kind of boring to the palate. Bubby's meringue has a distinctively caramel flavor from the caramelized brown sugar that assures not a morsel goes uneaten. It also holds up much better than any other meringue we've tried. It doesn't weep or get watery. We use it on our Mile-High Lemon Meringue Pie (page 263) and our Cappuccino Meringue Pie (page 299). Meringue topping works best in sharp contrast to a filling that is either tart or bittersweet. It's helpful to have a small propane kitchen torch to singe the meringue. Separate eggs carefully. If the whites have any yolk in them—even the smallest bit—they won't whip up properly.

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  • Place the egg whites in the bowl of an electric mixer but do not mix them yet.
  • Pour the water into a heavy saucepan and add both sugars; do not stir. Attach a candy thermometer to the saucepan and bring to a boil over high heat. When the sugar syrup reaches the hard-ball stage, approximately 253°F, remove from the heat.
  • Whisk the egg whites on low speed briefly, then on medium speed, until they are frothy and have increased in volume. Add the cream of tartar. Pour in a little of the sugar mixture with the mixer off and then quickly turn it on medium-high to combine the syrup. Continue in batches this way. When all the sugar syrup is added, turn the mixer to high and continue mixing until the whites develop a stiff peak (demonstrated by a peak that when pulled with the back of a spoon, takes a strong shape and does not slump back down afterwards). The meringue will cool as it gets there but will still be slightly warm.
  • Scrape the warm meringue onto the chilled pie and use a spatula to shape it into a smooth dome, pushing gently. Be thorough when spreading meringue on a pie and make sure you form a seal between the meringue and crust all the way around. Otherwise, if there is any exposed filling the meringue will “weep,” or release moisture, creating a watery mess. Use the back of a wooden spoon or spatula to pull the meringue up into peaks. Style away until the meringue topping is covered with curvy, pointed peaks. Work quickly, before the meringue cools and sets.
  • Use a propane kitchen torch to evenly brown the meringue. Point the flame slightly above the peaks to avoid flare-ups. If you don't have a torch, place the pie in a 400°F oven for 5 to 10 minutes, until the peaks brown nicely.
  • Cut and serve the pie immediately or chill it until needed. If storing it overnight or longer in the refrigerator, use toothpicks to prop up plastic wrap to cover the pie. It will last up to 3 days refrigerated.
  • Stir together the espresso powder and hot water until thick and perfectly smooth; set aside. Add to the meringue after all of the sugar syrup has been added, but before the mixer is turned to high speed.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 4 large egg whites

    ]]>     3 tablespoons water

    ]]>     1 cup packed light brown sugar

    ]]>     ⅔ cup sugar

    ]]>     ⅛ teaspoon cream of tartar

    ]]>     1 tablespoon espresso powder

    ]]>     1 teaspoon hot water

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