3 Types of Meringue in Culinary Knowledge

Pastry and Bakery Knowledge: Meringue

What is Meringue?

• Traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
• Additional ingredients can be starch or ground nuts as an additional binder
• Short working life
• Meringue products such as Macaron, Cookies, Japonoise, Buttercream, as frosting (Baked Alaska, Lemon Pie, etc.), Pavlova, etc.

Meringue 

Read: Popular Cake Decoration

3 Types of Meringue

1. French Meringue
2. Italian Meringue
3. Swiss Meringue

Types of Peak

Read: 9 Types of Breakfast

1. French Meringue

• French meringue is uncooked meringue, It is made by combining sugar and egg white and beat until a stiff peak
• The products and dishes: Ladyfinger, Souffles, French Biscuit, Pavlova, English Eton Mess, and can be poached for Îles flottantes (Floating islands).
• The main ingredients: Custer sugar, Egg white, Vanilla seed, and Cream of tartar as a stabilizer
• Method: Combine egg whites and sugar and then beat until fluffy. 

Basic Recipe:

• 170 grams. Egg white 
• 255 grams. Sugar(see note)
• 1/4 teaspoon. Kosher salt
• 1/4 teaspoon. Cream of tartar
• Vanilla seeds  (optional)

Meringue Product
Vanilla Souffles,  Îles flottantes (Floating islands), Eton mess

Read: Types of Pastry Dough

2. Italian Meringue

• Most stable, most difficult
• It is made by combine whipped egg whites and sugar syrup that has been heated to the soft-ball stage.
• The Product and dishes: Italian Buttercream, Mousses and for frosting Baked Alaska, Lemon pie, etc.

Basic Ingredients: 

• 1 cup of sugar
• 1/2 cup water
• 4 fresh egg whites, from room temperature
• 1/2 teaspoon cream of tartar, lemon juice from half of the lemon.

Method: 

• Sugar is cooked to a thick syrup (116 - 120 ºC, softball stage)
• Whip and beat the egg whites
• Add hot syrup to the whipping meringue
• Continue whipping until the meringue is cool.

Italian Meringue Product
Italian Butter Cream, Lemon Pie, and Strawberry Mousse

Read: Types of Bread

3. Swiss Meringue

• Swiss meringue is made by whipping the sugar and egg whites together over a pot of simmering water and keep whisking until the mixture reaches a temperature of 71°C
• The product and dishes: Swiss Buttercream, Mousses and for frosting Baked Alaska, Lemon pie, etc. 
• Ingredients: Same as French meringue ingredients, Custer sugar, Egg white, Vanilla seed, and cream of tartar as a stabilizer

Method:

• Combine egg whites and sugar over a hot water bath to 80 – 90 ºC
• Whip to desired consistency.

Italian Meringue Vs Swiss Meringue

Read: Read: Popular Sandwiches

Meringue Tips

1. Keep your egg whites as free from fat as possible. This means no grease and no drips of egg yolk in the whites. 
2. Make sure the mixing bowl and whisk are both clean and dry.
3. Use glass or stainless steel, and avoid plastic bowls because they are porous and can hold fat or grease
4. The room-temperature eggs are better than a cold egg for meringue. After separating the egg whites from the yolks, let them rest at room temperature for about 30-45 minutes before whipping.
5. To help stabilize the meringue, mix in a bit of cream of tartar. to avoid it from breaking down too quickly.

Visit Our Links

Previous: Mixing Method
Next: Cake Decoration, 
Culinary Training Program, 
AMAZON Chef's Store, 
PDF Presentation,