Poached Meringue
1st February 2007
3 egg whites
1/4 teaspoon cream ot tartar
6 tablespoons sugar
1/2 teaspoon vanilla
In small mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)
Beat in vanilla.
Drop meringue mixture by spoonfuls onto simmering milk or water.
Simmer, uncovered, until firm, about 5 minutes.
Smaller spoonfuls will not need to be turned over, but large ones may require turning halfway through the cooking time.
With slotted spoon, remove meringues from milk and drain on paper towels.
Serve or chill until ready to serve.
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