Pressure cookers operate on a principle whereby the steam that builds up inside the pressurized pot cooks food at a very high temperature. Pressure cooker- A special cooking pot with a locking, airtight lid and a valve system to regulate internal pressure. This versatile mixture may be used to create either soft or hard meringues. An Italian meringue is made by gradually pouring hot SUGAR SYRUP over stiffly beaten egg whites, then beating constantly until the mixture is smooth and satiny. They may be baked until completely dry or just until crisp on the outside and chewy inside. Kisses often contain chopped nuts, cherries or coconut. Tiny, one- or two-bite size, mound-shape meringues are called KISSES and are eaten as a confection. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc. They're then baked at a very low temperature (about 200☏) for as long as 2 hours and left in the turned-off oven until completely dry. They're usually round and may be large or small. Hard meringues begin by being piped onto a PARCHMENT-lined baking sheet. It's baked only until the peaks are nicely browned and the valleys golden. Soft meringue is used as a swirled topping for pies, puddings and other desserts such as BAKED ALASKA. In order for the sugar to dissolve completely (and therefore produce an absolutely smooth meringue), it must be beaten into the whites a tablespoon at a time. Meringue- Very simply, a meringue is a mixture of stiffly beaten egg whites and granulated sugar.
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