{"id":46,"date":"2019-05-30T07:24:32","date_gmt":"2019-05-30T06:24:32","guid":{"rendered":"https:\/\/www.gary.bilkus.com\/wordpress\/?p=46"},"modified":"2019-12-25T10:13:14","modified_gmt":"2019-12-25T10:13:14","slug":"italian-meringue","status":"publish","type":"post","link":"https:\/\/www.gary.bilkus.com\/wordpress\/italian-meringue\/","title":{"rendered":"Italian Meringue"},"content":{"rendered":"\n<p>Quantities<\/p>\n\n\n\n<p>One large egg white is approx 30ml and needs approx 50g sugar (60ml). Use as much water as needed say about 10ml. The amount isn&#8217;t critical, but the more you use the longer the cooking takes to reach temperature.<\/p>\n\n\n\n<p>Use lemon juice to wipe the bowl.<\/p>\n\n\n\n<p>Sugar at 119-121C add to soft peak whites beat medium while adding then carry on beating till cold<\/p>\n\n\n\n<p>(Half the sugar of French Meringue)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quantities One large egg white is approx 30ml and needs approx 50g sugar (60ml). Use as much water as needed say about 10ml. The amount isn&#8217;t critical, but the more you use the longer the cooking takes to reach temperature. Use lemon juice to wipe the bowl. Sugar at 119-121C add to soft peak whites [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/posts\/46"}],"collection":[{"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/comments?post=46"}],"version-history":[{"count":2,"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/posts\/46\/revisions"}],"predecessor-version":[{"id":124,"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/posts\/46\/revisions\/124"}],"wp:attachment":[{"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/media?parent=46"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/categories?post=46"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gary.bilkus.com\/wordpress\/wp-json\/wp\/v2\/tags?post=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}