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Show ; Here's How To Make Meringe Meringue has long been a mystery, even to experienced . cooks and pie-makers. It may be soft and fluffy as a 'ns' cloud when the pie goes in the v'J oven, yet quite different when p it reaches the dinner table. ;v Familiar troubles are: shrink-i shrink-i age, "weeping" wateriness un-!iv un-!iv derneath, stickiness which makes d'e cutting difficult, toughness and ver "beading" small moist drop- a lets over the surface, according the to Bernice Palfreyman, Sanpete Home Demonstration Agent. f0 Recent meringue-making stu-re- dies, reported by the New York w State Experiment Station, may for help cooks avoid these difficul-3. difficul-3. ties, said Miss Palfreyman. Sec-,a Sec-,a rets of fine quality .meringue refer re-fer vealed in these tests are: Whip-le Whip-le ping egg whites and sugar to lr.' just the right stiffness; placing ve meringue on a hot filling; bak-ni. bak-ni. tag at 425 degres F. for 4 to 4!i e' minutes. aj For tender, moist meringue, able to hold its high fluffiness, l(. the right amount of whipping is i, important. In the tests best results came from this method. Have the whites at room temperature. temp-erature. Add a pinch of salt for each white. Beat until the foam is relatively fine and forms rounded peaks when the beater is lifted out. Then add sugar gradually 2 tablespoons lor each" white and continue beating until the meringue is stiff but not dry. Meringues baked on hot fillings fill-ings in the tests cooked more evenly and were less likely to' "weep" than those baked on a cold pie. Baking at 425 degrees f. for 4 t 414 minutes proved more of a protection against leakage than baking at lower heat a longer time, as manj' recipes recommend. Beading, the tests showed, results re-sults from too long cooking causing over coagulation of the whites. A temperature of 425 degrees ' proved best for tenderness and preventing stickiness and shrinkage. In 4 to AVz minutes this temperature also gave a , golden brown glint over the top ofthemeringue. |