CookEat Recipe
French Meringue for Baking
Vanilla meringue made just before use as a topping to be fully cooked. This raw mixture must not be eaten uncooked.
Method
Steps
Step 1
Prepare the meringue only when the dish it will top is ready for immediate baking. Separate four cold fresh eggs using clean equipment and put the whites in a clean copper bowl made for whipping egg whites. Keep the yolks for another use.
Step 2
Rest the bowl on external ice without letting ice or meltwater into the whites. Beat with a thin wire whisk until a stiff foam forms.
Step 3
Add the teaspoon of vanilla essence and two ounces of fine sugar. Fold gently with a skimmer, reaching the bottom of the bowl.
Step 4
Use immediately as a topping for an apple-meringue dish that will be fully baked. Bake until the thickest meringue reaches 74°C; a browned surface alone does not establish that the raw egg mixture is cooked. Do not eat this mixture uncooked.
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