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French Merigue

  • Date Submitted: 12/16/2012 08:09 PM
  • Flesch-Kincaid Score: 68.2 
  • Words: 359
  • Essay Grade: no grades
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French Merigue
Ingredients
4 egg whites 2 ¼ cups of confectioner sugar
Directions
  1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Crème Brule
Ingredients
6 egg yolks 2 ½ cups of heavy cream
6 tablespoon white sugar, divided 2 tablespoon brown sugar
½ teaspoon vanilla extract
Directions
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  6. Preheat oven to broil.
  7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from...

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