Meringue Temps. A higher temperature will turn the sugar present in the protein cream into caramel. Then let the whites stand at room temperature for 30 minutes before beating.
This will help you whip your eggs to lofty heights. To achieve a thick and glossy texture attention must be paid to the details. Bake the meringue at a higher temperature andor for a longer time.
The higher temperature kills salmonella in the processwhy not you know.
Bring the eggs to room temperature. Bake at 425 degrees F 220 degrees C for 4 to 5 minutes. Sure there is hot syrup involved but the reality is that adding a sugar syrup of 113C235F just doesnt bring the temperature of the egg whites up to 71C160F. One unheated one heated to 120 F and one heated to 170 F.
