French Meringue

First recipe, no cream of tartar and takes 3 hours. Tried it and they were simply perfect.

Second recipe, 1 1/2 hours. Haven't tried yet.

Third recipe, 2 hours. Using this recipe now, but used the 3 hour bake method.

So, here's what I like in a meringue recipe:

* Regular sugar...I prefer not to keep powdered sugar around.

* Vanilla or almond flavor

* A truly and utterly light and crisp consistency

After playing with a few recipes, my preferred method is as follows:

1. 8 egg whites, separated cold but brought to room temperature in large glass, copper, or stainless-steel bowl (8 because it is because I make creme brulee with 8 egg yolks that motivates me to make meringue). If a piece of shell falls into the bowl, then do not use your finger to remove it as your oil will ruin the ability of the egg whites to becoming fluffy - use the egg shell or some metal or rubber implement.
2. Add 3 tsp of vanilla or almond extract
3. Add 1 tsp of cream of tartar
4. Beat with electric mixer on medium-high until stiff peaks form
5. Now start slowly adding sugar while beating on medium
6. After all sugar has been added and dissolved, the mixture should look satiny and have straight peaks when the beaters are pulled out
7. Now dollop a few parchment-lined cookie sheets with spoonfuls of the meringue, about an inch apart
8. Put into preheated 200 F oven for 3 hours with a wooden spoon wedged in to keep the door open.
9. If when you take them out they are still a little chewy, then they need to cook longer, so just put them back in until they are crisp.
10. Let cool
11. Store in airtight container

Chocolate Caramel Creme Brulee

1 c milk

1 c heavy cream

1 c white sugar

1 Tbsp corn syrup

4 oz milk chocolate (I like Valrhona)

8 egg yolks

1/4 white sugar for tops

• Whisk cream and milk together in medium sauce pan on medium
• Reduce to low once boiling and keep hot
• In another heavy pot, add sugar, corn syrup, and enough water to just cover the mixture
• Heat on medium for 20 min, or until it is a deep amber color (no stirring)
• Remove from heat and while stirring sugar, slowly add hot cream mixture
• Stir well to ensure it's completely incorporated
• Add chocolate and stir until completely mixed in
• While stirring yolks, slowly add chocolate cream mixture
• Pour into ramekins sitting in water bath
• Put into preheated 300 f oven
• Bake about 30-40 minutes, until set at edges but jiggly in the center
• Remove from oven and let cool to room temperature in bath
• Then remove ramekins and chill in 2 hours in fridge