All details of meringue and types,Method and care precaution while making Meringue

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3.  Confection or Cake
 Based on egg whites
and sugar, never yolks
◦ An egg white foam
stabilized by sugar
◦ Delicate mixture
 Used to aerate mixtures
like mousses
 Used to leaven by
trapping air in a baked
item (i.e. soufflés)
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4.  Clean and grease-free utensil
 Egg whites only
 Bowl and a balloon whisk or whip attachment
 Whip white to soft peak or to 4x volume
 Add sugar gradually
 Whip until not gritty but shiny and wet
 Acids help : cream of tarter, lemon
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5. French or common
Swiss
Italian
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6.  Whites are whipped up
and sugar is slowly added
 Generally not very stable
 Must be cooked further
 Hard or soft: ratio of
sugar to whites
 Pipe and bake: at 240-
250deg.C
 Classic Australian
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7.  Egg whites and sugar are
heated together to 140˚ F
 Meringue is then whipped to
the desired peak
 Heating makes the whites
more elastic and allows the
sugar to dissolve
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8.  Hot (~245 F) sugar
syrup is poured over
the whipping whites
◦ small amount of sugar is
added
 Stable
 As topping, as aerator
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10.  Light, crisp almond
meringue
 Named after Dijon,
◦ capital of Burgundy,
France
 Layered with filling or
serve as a layer in a cake
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12. A nut meringue cake filled with cream:
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13. How to make …

14.  Separate your yolks
and whites
 Be sure bowl and
beaters are completely
free of fat (oils from
your hands will prevent
the whites of forming

15.  Foam should start holding the tracks and trails left
by the beaters
 Start checking peaks

17.  Whites fall over when
pull beaters out

18.  When spoon can stand
alone
 Beaters should sport
twin peaks that just
barely fall over when
are tapped

19.  Make a ppt which includes definition, types,
preparation methods , factors affecting stability of
Meringue .
 What is cooking meringue? Explain
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