This document discusses meringues, which are confections made from whipped egg whites and sugar. It provides details on the proper technique for making meringues, including using clean bowls and whisks, whipping the whites to soft peaks before gradually adding sugar, and continuing to whip until shiny. It also lists different types of meringues such as French, Swiss, and Italian varieties and describes how to bake meringues and factors that affect their stability.

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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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