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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
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preheat oven to 250.cover a large baking sheet with parchment paper. draw 2 (8-inch) circles on paper. turn paper over, and secure with masking tape.beat egg whites, salt, and cream of tartar at high speed of a mixer until foamy. gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.spread half of the mixture into each circle on prepared baking sheet using the back of a spoon. bake at 250 for 1 hour or until the meringues are crisp.sprinkle strawberries with 1 teaspoon sugar; cover and set aside.sprinkle each meringue with 1 1/2 tablespoons chocolate chips. return the meringues to oven; turn off heat, and let stand for 5 minutes. spread the softened chocolate with a spatula. cool meringues to room temperature.place 1 meringue on a serving platter; spread 1 cup whipped topping over top. arrange half of strawberry mixture over the whipped topping. top with remaining meringue; spread 1 cup whipped topping over top. arrange the remaining strawberry mixture over the whipped topping. place 1 tablespoon chocolate chips in a small microwave-safe bowl. microwave at high 1 minute or until chips are soft. stir chocolate; drizzle over top of torte.