{"id":125,"date":"2011-01-09T16:54:41","date_gmt":"2011-01-09T21:54:41","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=125"},"modified":"2011-01-09T22:16:05","modified_gmt":"2011-01-10T03:16:05","slug":"meringue-italienne","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=125","title":{"rendered":"Meringue italienne"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/italian-meringue-recipe\/index.html\">foodnetwork.com: Tyler Florence: Italian Meringue<\/a><\/p>\n<div id=\"times_pu\">\n<div>\n<div>\n<strong>Times:<\/strong>\n<\/div>\n<p>Prep 10 min<br \/>\nInactive Prep &#8212;<br \/>\nCook 4 hr 30 min<br \/>\nTotal: 4 hr 40 min<\/p><\/div>\n<\/div>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 cup superfine sugar<\/li>\n<li>1\/3 cup water<\/li>\n<li>5 egg whites, at room temperature<\/li>\n<li>1\/4 teaspoon cream of tartar<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<div>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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, and bake as  directed.<\/li>\n<li>For 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.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.com: Tyler Florence: Italian Meringue Times: Prep 10 min Inactive Prep &#8212; Cook 4 hr 30 min Total: 4 hr 40 min Ingredients 1 cup superfine sugar 1\/3 cup water 5 egg whites, at room temperature 1\/4 teaspoon cream &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=125\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-125","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=125"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/125\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/125\/revisions\/132"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}