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A web-exclusive recipe from Italian Cooking and Living

  1. Separate the whites from the yolks of 3 room-temperature eggs. In a bowl, combine the egg whites with 1/3 cup plus 1 tablespoon granulated sugar and 1/8 teaspoon of salt.
  2. Use an electric beater to beat the mixture of egg white, sugar and salt until it begins to thicken considerably.
  3. Continue to beat the mixture until it mounds when you lift the beater. It's time to stop beating the mixture when it begins forming peaks. Beating the mixture longer will spoil the desired texture.
  4. Use a small pot to melt 1 cup of granulated sugar and 1 tablespoon of water, but only until it reaches a syrupy consistency at about 285 degrees-otherwise, you'll caramelize it.
  5. Continue to beat the egg white mixture in the bowl as you slowly add the sugar syrup until the mixture is thick and firm.
  6. After beating for a few more minutes, the mixture should readily cling to the beaters The mixture should also cling to the inside of the bowl when turned upside down.

    Piping Meringues

    1. Gather the meringue up with a spoon and begin filling it in a pastry bag, preferably one with a flat tip for shaping.
    2. Using the pastry bag, you can create shapes by alternating movements. Guide the bag as you squeeze and move it side to side to create palms or use circular movements to create spirals, etc.
    3. Bake the meringues at 100 for about 3 hours, or unil crisp and allow to cool on a rack. Store them in an airtight container. They will keep for about one week.

    Layer meringues with cream or fruit for an elegant parfait, or make meringue disks and place gelato between them for a new take on the traditional ice-cream sandwich.

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The Magazine of La Cucina Italiana