MERINGUE
Meringue is made of egg whites & sugar
whipped together to incorporate air & form soft peaks. The usual ratio of
sugar to egg whites is 2 to 1, measured by weight. Egg whites whipped without
sugar are not meringue, they are simply egg whites whipped to a dry
consistency.
For
perfect meringue, the following are the guidelines.
1. Use egg whites at room temperature.
2. Be sure the egg whites are not so old that
they have started to deteriorate & get cloudy.
3. Because fat prevents egg white from expanding,
make sure they are clean & free of any egg yolk particles. The mixing bowl
& whip or whisk must also be clean.
There
are three basic types of meringues. French, Swiss & Italian. The ingredients
for each type are essentially the same, but the methods of preparation &
results are different.
·
French
meringue is the best for mixing with nuts & using as a cake base. It should
not be held for more than 10minutes before baking or the egg whites may start
to separate from the sugar.
·
Italian
meringue is a better choice if the meringue must stand for some time. It is
denser because the egg whites are partially cooked & therefore it holds up
longer before baking.
Swiss meringue is a
mixture between French & Italian meringue. It is usually used in butter,
creams & fillings, can be piped out in different shapes, then baked or
dried.
Meringue should be baked at low temperature
200°F (94°C). Meringue should be stored
in warm, dry place. Meringue should not colour as it is baked.
FRENCH MERINGUE
(2 LITRE, 880 ML)
480ml egg whites
910gms granulated sugar
3drops lemon juice / tartaric acid solution
PREPARATION:
·
If you
are using a copper bowl to whip the meringue, omit the lemon juice or tartaric
acid solution. Whip the egg whites, a handful of the sugar, & the lemon or
tartaric acid for about 2mts or until the mixture has tripled in volume &
has the consistency of thick foam.
·
Still
whipping at high speed, gradually add the remaining sugar; this should take
about 3mts. Continue to whip the meringue at high speed until stiff peaks form.
Do not over whip.
·
Pipe
or spread the meringue into the desired shape as soon as possible.
·
Bake
at 200°F until dry.
ITALIAN MERINGUE
(4l, 800ml)
480ml egg whites
680gm granulated sugar
240 ml light corn syrup
1 cup water (240ml)
PREPARATION:
·
Place
the egg whites in a mixing bowl so you will be ready to start whipping them
when the sugar syrup is ready.
·
Boil
the sugar, corn syrup & water. When the syrup reaches 230°F (110°C), began
whipping the egg whites on high speed. Continue boiling the syrup until it
reaches 247°F (120°).
·
Remove
the syrup from the heat & lower the mixer speed to medium. Pour the syrup
into the egg whites in a thin steady stream. Turn the mixer back up to a high
& continue to whip the meringue until it forms stiff peaks, approximately
5mts longer.
NOTE:
If
you do not have a sugar thermometer, boil the syrup for about 8 mnts on medium
heat before you start whipping the egg whites. Then let the syrup boil for
about 6 mnts longer, before you add it to the whipped whites.
SWIS
MERINGUE (1LITRE,
920ML)
480ml
egg whites
910gm
granulated sugar
·
Combine
the egg whites & sugar in a mixing bowl. Place the bowl over simmering
water to 49 C (120C), whipping constantly to avoid cooking the egg whites. Make
sure all of the sugar is dissolved.
·
Remove
from the heat & whip the mixture at high speed until it is completely cool
& has formed stiff peaks.
SOME MERINGUE DESSERTS
1. Baked Alaska
2. Blackberry meringue
3. Frozen raspberry mousse with meringue
4. Rum parfait
5. Meringue black frost cake
6. Marjolaine
Tartaric
acid- is naturally present in most fruits, but commercial product is extracted
from grapes. It has a number of purposes in cooking. Cream of tarter is made
from it and it is found in baking powder & ammonium carbonate. When used in
sorbets & fruit desserts, it brings out the fruit flavor. It is in
expression and lasts for a very long time. Tartaric acid also acts as the
catalyst for pectin glaze.
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