Home' Trinidad and Tobago Guardian : June 21st 2014 Contents A33
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It s funny how sometimes we take a
simple egg white for granted. But put
about four together in a bowl, whip them
up with some sugar and voila, you ve got
the perfect low fat topping to dress your
If you bake the pies in a hot oven, they
turn to golden splendour. Place the pie to
chill in your refrigerator and a few hours
later you ve got a perfect dessert.
Good meringues should be thick and firm
with just the right amount of sugar, not
airy and slack.
Meringues have earned their place in the
culinary world, without them there would
be soufflés, no lemon meringue pies, no
meringue cakes. As common as they may
be and as simple as their mode of prepa-
ration may be, one minute of over or under
beating will inhibit a good rise from your
soufflé and prevent your sponge from rising
to the occasion.
According to the recipe egg whites will
need to be beaten to a certain consistency.
The soft peak stage means they look thick
but droopy when made into peaks while
stiff peaks would mean the meringue would
hold its peak when dropped from a spoon.
If egg whites are over beaten, they would
have an almost grainy consistency.
In a rehearsal room near Times
Square this week, some two dozen
men with Broadway-honed voices
huddled to strategise.
They were practicing choral work
ahead of a landmark concert on Mon-
day at the mighty Carnegie Hall, and
creator-producer Chapman Roberts
knew what those voices will be fac-
"We will be accompanied by a 65-
piece orchestra and they re going to
be giving it all they got," Chapman
said, triggering some nervous clap-
ping. Chapman and his singers have a
very personal reason to get their
sound just right, their black tie,
music-stacked, one-night-only con-
cert celebrates the legacy of African-
American men on Broadway.
The Black Stars of the Great White
Way will feature the music of Duke
Ellington, Louis Armstrong, Fats
Waller, Louis Jordan, Eubie Blake,
Cab Calloway and Paul Robeson.
Tickets range from US$35-US$200.
Carnegie Hall concert honours black history
1/2 cup all purpose flour
1 egg and one egg yolk
1/4 cup each milk and water
11/2 tbsp melted margarine
1 tbs sugar
Pinch grated nutmeg
• Place flour, nutmeg and sugar in a
mixing bowl, whisk in milk and water
until smooth, add eggs and continue
whisking until smooth, add melted
margarine and combine. Cover and
rest for one hour in the refrigerator.
• Heat a non stick frying pan and pour
crepe batter by 1/4 cup measures, tilt
pan until batter is almost transparent,
flip over when bubbles appear, cook
for a few seconds more and remove,
repeat for others.
• Makes six crepes.
4 egg yolks
2/3 cup granulated sugar
1 cup evaporated milk
1/3 cup passion fruit puree
4 egg whites
1/4 tsp cream of tartar
• Beat the yolks with 1/3 cup sugar
add milk and warm over low heat
until thick, remove.
• Beat whites with cream of tartar
until frothy, add the rest of sugar and
beat to soft peak stage.
• Add some egg whites to the cooled
custard then add the custard mixture
to the egg whites, fold to incorporate.
• Preheat oven to 400F.
• Place crepes onto a greased baking
tray or a prepared oven proof dish,
spoon some soufflé onto one half of
the crepe, fold over and place into
oven, cook until lightly browned and
puffed, about five minutes, remove
dust with icing sugar and serve
TIPS FOR PERFECT
1. Always start with room
temperature eggs, these will
increase in volume much more than
2. Use squeaky clean beaters and
non plastic (stainless steel or glass)
bowls for preparation. Plastic tends
to trap grease and grease tends to
prevent your egg whites from
3. When separating egg whites
from yolks never let the smallest
amount of yolk slip into your
whites, this will also prevent your
whites from beating up.
4. Egg whites freeze well, just
bring them to room temperature
Egg whites beaten to
the stiff peaks stage.
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