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.
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| Meringue |
3 Types of Meringue
- French Meringue
- Italian Meringue
- Swiss Meringue
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| Types of Peak |
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)
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| Meringue Product Vanilla Souffles, Îles flottantes (Floating islands), Eton mess |
Read: Types of Pastry Dough
Method:
Read: Read: Popular Sandwiches
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.
- 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.
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| Italian Meringue Product Italian Butter Cream, Lemon Pie, and Strawberry Mousse |
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.
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| Italian Meringue Vs Swiss Meringue |
Meringue Tips
- Keep your egg whites as free from fat as possible. This means no grease and no drips of egg yolk in the whites.
- Make sure the mixing bowl and whisk are both clean and dry.
- Use glass or stainless steel, and avoid plastic bowls because they are porous and can hold fat or grease
- 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.
- To help stabilize the meringue, mix in a bit of cream of tartar. to avoid it from breaking down too quickly.
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