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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MERINGUE-SWIS" "D" "10/25/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SWISS MERINGUES" "swiss meringue shells or mounds"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From NYT, page 606.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "12 shells or mounds"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "2" "large baking sheets"
.IG "" "electric mixer,"
with wire whip beater and with mixing bowl
.IG "" "buttered sheets of wax paper,"
to cover baking sheets
.sp
.IG "8" "egg whites,"
at room temperature.
.IG "1/4 tsp" "salt"
.IG "1/4 tsp" "cream of tartar"
.IG "2 cups" "granulated sugar"
.IG "1-1/2 tsp" "vanilla extract"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat the oven to slow, 225 F.
.SK 2
Beat the egg whites until frothy (KAW @8).
Add the salt and cream of tartar.
Continue beating until nearly stiff.
Continuing the beating, gradually add the sugar,
then the vanilla.
Beat until the mixture is glossy and stiff.
.SK 3
Cover the baking sheets with the buttered wax paper.
Place the meringues on the sheets, using a pastry bag (best) or a spoon
to shape the meringue to the desired form, typically either a
shell (a round or oval with higher edge than center), 
or a low oval mound about the size of an egg in area.
.SK 4
Bake in the slow oven, 225 F, until firm and dry but still white,
for 60 minutes.
Turn off oven and let dry for 1-1/2 hours longer in oven as it cools.
Remove meringues from the paper while still warm.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
\fIMeringue glac\*(e'e\fP is ice cream between two meringue shells,
garnished with whipped cream and nuts.
.PP
Good with fresh raspberries and whipped cream.
.PP
Meringue mounds are tasty in themselves as desert.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes preparation plus time for forming the mounds or shells.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
