The Metric Kitchen
Introduction
Cooking in metric
Converting recipes
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Conversion basics Style guide |
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Chili Cornbread Buckwheat bread French toast Single pie crust Double pie crust Apple pie Pumpkin pie Lemon meringue pie Meringue topping Strawberry shortcake Chocolate truffles |
Meringue Topping
| 3 | egg whites |
| 1 | ml cream of tartar (1/4 teaspoon) |
| 50 | g sugar |
| 2.5 | ml vanilla extract (1/2 teaspoon) |
Preheat oven to 175° C (350° F). Place the egg whites in a large, perfectly clean mixing bowl. The egg whites must be completely free of yolk. Beat until foamy, then add the cream of tartar. Beat until nearly stiff, then gradually beat in the sugar followed by the vanilla extract. Do not over beat. Spread over a 23 cm pie (if possible while the filling is still very hot), being careful to seal the edges with the pie crust, then bake for 10 to 15 minutes.
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