One of the great desserts of classic cuisine. Baked in a water bath, the meringue has a surprising consistencyΓÇölight, of course, but also firm and moist, almost creamy.
Lightly oil a heatproof 2 1/2-quart bowl, preferably metal, or soufflé dish. Line snugly with aluminum foil, placed shiny side up, then oil the foil as well. Heat 1 inch of water in a large skillet over very low heat until small bubbles appear along the bottom; adjust the heat to maintain the water at this temperature. Combine in a large heatproof bowl:
1/4 cup water
1/2 teaspoon cream of tartar
Whisk in thoroughly:
1 cup egg whites (7 to 8 large egg whites per cup)
1 1/4 cups sugar
Set the bowl in the water bath and, whisking frequently, heat until the mixture begins to steam and feel uncomfortably warm to your fingers, about 140┬░F. This will take 3 to 5 minutes if using a metal bowl, 8 minutes or longer if using a heavy glass or ceramic bowl. Immediately remove from the heat and whisk in:
2 teaspoons vanilla
Beat on high speed until the mixture is very thick and the bottom of the bowl is barely tepid, 5 to 7 minutes. Spread a thick layer of the meringue around the inside of the prepared bowl, pressing to eliminate air pockets. Fill with the remaining meringue and level the top; it is okay if the meringue fills the bowl entirely. Using kitchen shears, trim any exposed foil flush with the top of the meringue. Bake in a water bath (see About Baked Custards) until the meringue has risen 3 to 4 inches or an instant-read thermometer registers 165┬░F when inserted dead center, 30 to 45 minutes. Let cool on a rack until deflated to its original height. Meanwhile, use the leftover egg yolks to prepare:
1 1/2 recipes Custard Sauce
Invert the cooled meringue into a gratin dish, deep platter, or wide, shallow bowl, preferably glass. Pour some or all of the custard sauce around the base, saving the rest to pass separately. Serve at once or refrigerate for up to 12 hours. Just before serving, pour over the top of the island:
Caramel Syrup, Fresh Raspberry Sauce, or Fresh Strawberry Sauce
If you have chosen Caramel Syrup, you can sprinkle the top with:
