(used for topping for Chocolate Moose Pie)
1 cup superfine (a.k.a Bar ) sugar ****( if you can't get superfine
sugar use 1 1/3 cups normal sugar, or make your own by putting regular
sugar in a food processor for about 15-30 seconds. This is the best
option since it will dissolve better)
1/3 cup water
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
Making the water/sugar mixture
In a small pot over low heat, combine sugar and water. Swirl the pot
over the burner to dissolve the sugar completely. Do not stir. Increase
the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy
thermometer for accuracy. Wash down the inside wall of the pot with a
wet pastry brush. This will help prevent sugar crystals from forming
around the sides, falling in and causing a chain reaction.
Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites on low speed
until foamy. Add the cream of tartar, increase the speed to medium, and
beat until soft peaks form. With the mixer running, pour the hot sugar
syrup in a thin stream over fluffed egg whites. Beat until the egg
whites are stiff and glossy. Spread the meringue over a hot cake or pie.
You can leave the meringue as-is. I sometimes use a kitchen torch
to lightly brown it. You can also brown it in the oven at 350 for a
about 10-15 minutes (watch it).
If you didn't use all the meringue on the pie, cake, etc. you can
make Meringue Cloud Cookies
Preheat oven to 200 degrees F. Line baking sheets with parchment
paper. Dollop spoonfuls of meringue onto baking pans, alternatively you
may use a pastry bag with a star tip. Bake for 2 hours until crisp. Turn
off the oven and allow meringues to cool and completely dry out.