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Tips For Making A Plastic Bowl

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meringue topping Meringue making sends many otherwise good bakers into a tailspin when their lus- trous topping weeps (beads of liquid sugar rise to the surface) and deflates into a shriveled version of its initial glory. Here is a meringue that holds its shape and stays fluffy without weeping. The step of warming the egg whites and dissolving the sugar—which takes just a few seconds—before beating the meringue is its key to success. I like a generous topping, so this amount will cover any 9-inch pie in a thick, billowy layer. You will need an electric mixer to make it. Makes meringue topping for one 9-inch pie ⅔ cup egg whites (about 5 eggs)
½ cup sugar
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract Combine the egg whites and sugar in a large stainless steel or glass bowl. (I don’t recommending using a plastic bowl; it can hold a greasy film that will keep the whites from beating to full volume.) Set the bottom of the bowl over a pan of sim- mering—not boiling—water. Stir gently for a minute or two, using a spoon or your finger, until the sugar has dissolved and the mixture feels warm. Remove the bowl from the water and add the cream of tartar and salt. Beat at high speed until the whites stand in stiff peaks that droop just slightly when the beater is lifted. De- pending on the power and speed of your mixer, this will take 1½ to 3 minutes, more or less, but appearance is a better indicator than time. Beat in the vanilla.

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