feat: add Meringue Topping. Fixes #192.

cook/ingredients/Meringue Topping.cook

@@ -0,0 +1,18 @@
+>> source: Joy of Cooking
+>> serves: 9-in pie
+
+Preheat oven to 325° to 350°.
+
+Whip until frothy 2 @egg whites{2}
+
+Add 1/4 teaspoon @cream of tartar{1/4%tsp}
+
+Whip them until they are stiff, but not dry; until they stand in peaks that lean over slightly when the beater is removed. Beat in, 1 tablespoon at a time 3 tablespoons @sugar{3%Tbsp} or 4 tablespoons @confectioners' sugar (alternative){4%Tbsp}.
+
+Do not overheat. Beat in 1/2 teaspoon @vanilla{1/2%tsp}
+
+Spread on pie and bake 10 to ~{15%minutes}, depending on the thickness of the meringue.
+
+Italian meringue: This classic Italian meringue does not require baking, because the egg whites are already cooked by the hot syrup. You may want to brown it lightly in a 350° oven. This meringue is not so stiff as the preceding one. Heat in a heavy pan and stir until dissolved 1/2 cup @water{1/2%cup}, 1/4 teaspoon @cream of tartar{1/4%tsp}, and 1 cup @sugar{1%cup}.
+
+When the syrup is boiling cover and cook about ~{3%minutes} or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238° to 240°. Pour the syrup very gradually onto 3 well-beaten @egg whites{3} beating constantly, until this frosting meringue is cool and ready to be spread on the pie filling or pudding.

docs/ingredients/meringue-topping.md

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+# Meringue Topping
+
+![Meringue Topping](../assets/images/meringue-topping.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 9-in pie | 20 minutes |
+
+## :salt: Ingredients - Meringue
+
+- :egg: 2 egg whites
+- :rice: 0.25 tsp cream of tartar
+- :candy: 3 Tbsp sugar
+- :rice: 4 Tbsp confectioners' sugar (alternative)
+- :icecream: 0.5 tsp vanilla
+
+## :salt: Ingredients - Italian Meringue
+
+- :droplet: 0.5 cup water
+- :rice: 0.25 tsp cream of tartar
+- :candy: 1 cup sugar
+- :egg: 3 egg whites
+
+## :pencil: Instructions - Meringue
+
+### Step 1
+
+Preheat oven to 325° to 350°.
+
+### Step 2
+
+Whip until frothy 2 egg whites
+
+### Step 3
+
+Add 1/4 teaspoon cream of tartar
+
+### Step 4
+
+Whip them until they are stiff, but not dry; until they stand in peaks that lean over slightly when the beater is
+removed. Beat in, 1 tablespoon at a time 3 tablespoons sugar or 4 tablespoons confectioners' sugar (alternative).
+
+### Step 5
+
+Do not overheat. Beat in 1/2 teaspoon vanilla
+
+### Step 6
+
+Spread on pie and bake 10 to 15 minutes, depending on the thickness of the meringue.
+
+## :pencil: Instructions - Italian Meringue
+
+### Step 7
+
+This classic Italian meringue does not require baking, because the egg whites are already cooked by
+the hot syrup. You may want to brown it lightly in a 350° oven. This meringue is not so stiff as the preceding one.
+Heat in a heavy pan and stir until dissolved 1/2 cup water, 1/4 teaspoon cream of tartar, and 1 cup sugar.
+
+### Step 8
+
+When the syrup is boiling cover and cook about 3 minutes or until the steam has washed down any crystals that may have
+formed on the sides of the pan. Uncover and cook without stirring to 238° to 240°. Pour the syrup very gradually onto
+3 well-beaten egg whites beating constantly, until this frosting meringue is cool and ready to be spread on the pie
+filling or pudding.
+
+## :link: Source
+
+- Joy of Cooking

mkdocs.yml

@@ -193,6 +193,7 @@ nav:
       - Ginger-Miso Basting Butter: ingredients/ginger-miso-basting-butter.md
       - Grated Vegetable Shortening: ingredients/grated-vegetable-shortening.md
       - Lemon Curd: ingredients/lemon-curd.md
+      - Meringue Topping: ingredients/meringue-topping.md
       - Mirepoix: ingredients/mirepoix.md
       - Miso Nori Paste: ingredients/miso-nori-paste.md
       - Mom's Buttercream Frosting: ingredients/mom's-buttercream-frosting.md