Wolfgang Puck BMSD0015 - Manual (Page 7)

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Italian Meringue
INGREDIENTS
6 large egg whites
1 1/2 cups sugar
1/2 cup water
1 pinch salt
METHOD
1 Place the egg whites in the mixer bowl, making sure bowl is dry and
clean. Attach the wire whisk to mixer.
2 In a small saucepan with a candy thermometer attached, heat the
sugar and water to 210°. Meanwhile, turn the stand mixer on speed 3
and start whipping egg whites. When the egg whites are almost at
soft peaks, add the pinch of salt. Continue to heat sugar and water
to 240°. This is soft ball candy stage.
3 With mixer still on, carefully pour the hot sugar liquid into egg whites.
Go slow and be consistent.
4 After all sugar mixture is added, increase to speed 4 and beat until
the stainless bowl is cool to touch, about 5 minutes.
5 Scrape meringue onto pie quickly. (Once the meringue sets up, it
becomes hard to work with. If this happens, just put back into mixer
and whip until stiff peaks form again.)
SERVING SUGGESTION
This meringue sets up perfectly and never weeps. The quantity here will
do one enormous “mile-high” pie, or 2 average. This also works great for a
Baked Alaska.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Angel Food Cake
INGREDIENTS
1 cup cake flour
1 1/2 cups powdered sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
METHOD
1 Preheat oven to 375°.
2 Mix flour and powdered sugar together in a small bowl.
3 In the large bowl of the stand mixer with the whisk attached, beat
egg whites on medium speed until foamy.
4 Add cream of tartar and a pinch of the sugar. Increase speed. When
soft peaks start to form, slowly drizzle sugar into whites, about 3 tablespoons
at a time. Beat just until whites are stiff and glossy; do not overbeat.
5 Add salt and vanilla to mixture and lower speed. With mixer still on low
speed, gradually add flour mixture, about 1/4 cup at a time.
6 Scrape batter into an ungreased tube pan. Run spatula through the
batter to break up any bubbles. Bake for 30-35 minutes or until cake
feels dry and top springsback.
7 Invert cake pan on a bottle or funnel until cool. Remove from pan.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chocolate Ganache
INGREDIENTS
1 cup heavy cream
2 cups chocolate morsels, chopped
METHOD
1 In a heavy-bottomed saucepan, heat cream to small bubbles. Cover pan.
2 Remove pan from heat and add chocolate. Stir constantly with a
whisk until smooth and glossy.
3 Allow to cool until the consistency of heavy cream or molasses, then
pour over cake or use as desired.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host