By Sophie Dudemaine
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As you complete each egg, pour the egg white into the third bowl in which you will beat the egg whites. In this way, if you contaminate an egg white with a bit of yolk, you can put that white aside; you have not contaminated the entire batch of egg whites. 5. Add 1/2 teaspoon cream of tartar for every three or four large eggs. Beat the eggs at medium speed until soft peaks form, about one minute. Do not beat past this stage. At a soft peak stage, the tips of the soft peaks will bend over. 6. Drizzle the sugar into the egg whites with the beaters at slow speed.
Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. ) The dough should clear the sides of the bowl but will be soft, not firm, to the touch. 3. Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days. 4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours.
At this stage, the meringue should be glossy and the tips should stand straight up. Rub a little egg white between your fingers to make sure that the sugar has dissolved. © 2006 The Prepared Pantry 37 7. Gently fold in the vanilla extract. 8. Spread the meringue over the pie filling. Make sure the meringue is pressed against the crust so that it adheres and is less likely to shrink during baking. 9. Bake the meringue at 350 degrees for 15 minutes or until golden brown. When baked at higher temperatures, the meringue may not be baked through.