TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 15
Italian Meringue
Makes one mile high meringue pie or two (2)
INGREDIENTS
6 large egg whites
11/2 cups sugar 1/2 cup water
1pinch salt
METHOD
1Place the egg whites in the mixer bowl, making sure bowl is dry and clean. Attach the wire whisk to mixer.
2In a small saucepan with a candy thermometer attached, heat the sugar and water to 210°. Meanwhile, turn the stand mixer on speed
3 and start whipping egg whites. When the egg whites are almost at soft peaks, add the pinch of salt. Continue to heat sugar and water to 240°. This is soft ball candy stage.
3With mixer still on, carefully pour the hot sugar liquid into egg whites. Go slow and be consistent.
4After all sugar mixture is added, increase to speed 4 and beat until the stainless bowl is cool to touch, about 5 minutes.
5Scrape meringue onto pie quickly. (Once the meringue sets up, it becomes hard to work with. If this happens, just put back into mixer and whip until stiff peaks form again.)
SERVING SUGGESTION
This meringue sets up perfectly and never weeps. The quantity here will do one enormous
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Black & White Cake
Serves 8
INGREDIENTS
1 package chocolate cake mix, with ingredients according to the box 1 cup sugar
1/2 cup water 6 large eggs
2 cans sweetened condensed milk
2 cans whole milk, measured by empty condensed milk containers
METHOD
1Preheat oven to 350°.
2Prepare chocolate cake mix according to box in the bowl of the stand mixer fitted with flat beater. Set aside; do not put into pan yet.
3Spray
4In a nonstick skillet, brown sugar and water until it turns to a beautiful caramel color. Pour into the base of prepared cake pan.
5In a separate bowl, prepare custard by mixing eggs well with the milks.
6Pour chocolate cake mix into the cake pan. Top with the custard.
Do not move pan for at least 5 minutes while custard sinks to bottom of pan.
7Fill a larger baking pan with 1 inch of water. Wrap the springform pan well with aluminum foil; place in water bath. Bake in water bath for 1 hour or until cake is firm.
8When cake is cooked through, allow to cool on wire rack. Invert cooled cake onto platter and remove springform pan. The custard will be on top of the chocolate cake.
9Serve chilled.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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