MERINGUE
Use this meringue for the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake. The topping can be toasted with a blowtorch or under a broiler for a baked alaska-like effect.
Provided by Melissa Clark
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring a pot of water to a simmer. In a stainless-steel bowl, whisk together egg whites and both sugars. Place over simmering water, and whisk mixture constantly until hot to the touch. Remove from heat.
- With an electric mixer set on high speed, whip mixture until stiff and shiny. Add orange extract, and whip an additional few seconds. Smooth over surface of cake.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams
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