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Meringue
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 005 00
MERINGUE
Yield 100
Portion 2-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
401 cal
93 g
9g
0g
0 mg
406 mg
6 mg
Ingredient
Weight
Measure
Issue
EGG WHITES
2-3/8 lbs
1 qts 1/2 cup
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
SALT
1/3 oz
1/4 tsp
EXTRACT,VANILLA
1/3 oz
3/8 tsp
Method
1 Using a whip, beat egg whites at high speed in mixer bowl until foamy, about 3 minutes.
2 Add sugar a little at a time; beat well at medium speed after each addition. Beat at high speed until stiff peaks are formed, about 6
minutes.
3 Add salt and vanilla; blend.
4 Spread about 2-1/2 cups meringue over warm pie filling, about 122 F. in each pan. Meringue should touch inner edge of crust all
around and completely cover top of pie. Leave meringue somewhat rough on top.
5 Bake at 350 F. for 16 to 20 minutes or until lightly browned.  CCP: Hold for service at 41 F. or lower.



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Copyright © 1995-2019 ITA all rights reserved.
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Meringue

Yield: 100 Portion: 2-1/2 Cups
Calories: 401 cal
Carbohydrates: 93 g
Protein: 9g
Fat: 0g
Cholesterol: 0 mg
Sodium: 406 mg
Calcium: 6 mg

Ingredient Weight Measure Issue
EGG WHITES 2-3/8 lbs 1 qts 1/2 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
SALT 1/3 oz 1/4 tsp
EXTRACT,VANILLA 1/3 oz 3/8 tsp

Method:
1 Using a whip, beat egg whites at high speed in mixer bowl until foamy, about 3 minutes.
2 Add sugar a little at a time; beat well at medium speed after each addition. Beat at high speed until stiff peaks are formed, about 6
minutes.
3 Add salt and vanilla; blend.
4 Spread about 2-1/2 cups meringue over warm pie filling, about 122 F. in each pan. Meringue should touch inner edge of crust all
around and completely cover top of pie. Leave meringue somewhat rough on top.
5 Bake at 350 F. for 16 to 20 minutes or until lightly browned.  CCP: Hold for service at 41 F. or lower.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/meringue.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence