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Raw eggs and/ or separated yolks or whites are used in many recipes that are not baked. There is always a danger of Salmonella poisoning from consuming them, but they can be pasteurized but not cooked, rendering them safe for consumption.
Meringue is an egg white foam used in desserts such as a pie topping, a cake layer, French Macaron cookies and other types, frosting or baked into shapes to hold whipped cream and fruit. It can also be folded into another batter to help lighten it. It is made by beating together separated egg whites into a foam and adding sugar, in either a crystalline (preferably superfine) or syrup form, the amount which determines whether it is soft or hard. A small amount of acid, such as cream of tartar, is included in the initial stages of beating. Adding in salt is debatable.
SARAH SAYS: Hard meringues are made with more sugar and are baked at very low temperatures to dry them out. They are used for shells and cookies.
See also: Cooking Techniques for Safe Egg Yolks
This how to baking technique is used with the:
Lemon Chiffon Pie Recipe
COOKED SOFT MERINGUE TIPS:
SARAH SAYS: You can make the meringue safe if you precook the whites to 160 degrees F!
1. Put 4 large egg whites, 1/3 cup sugar into a heatproof bowl.
2. Set the bowl over a pan of simmering water. With a hand-held mixer fitted with beater attachments, beat on low until the sugar has dissolved and the mixture reaches 160 degrees, measured with an Instant Read or Candy Thermometer. Remove from heat.
3. Beat on medium-low speed for 5 minutes.
4. Raise the mixer speed to high, and beat until stiff, glossy peaks form, about 4 minutes.
5. Let cool before using in the recipe.