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MERINGUE-STRAWBERRY
1 cup sugar
3 ounces
water
1 cup strawberry puree, strained
5 egg whites
In a heavy
bottom saucepan, boil water and sugar to 270 degrees. Stir in the strawberry
puree, and boil to 245 degrees.
Beat egg whites until light. Gradually pour
the hot sugar mix while mixing at high speed. Continue beating until cool.
Use for: meringue pies, as cake filling, or soufflé
glacés
