This document discusses different types of meringues including French, Swiss, and Italian meringues. French meringue is made by whipping egg whites and adding sugar in small amounts. Swiss meringue involves whipping egg whites over a warm water bath and adding sugar. Italian meringue results in the most stable meringue as hot sugar syrup is added to whipped egg whites. The document also covers factors that affect meringue stability and common uses such as toppings for cakes, macaroons, and pavlova.

1. Meringue
Making of Meringues
Factors affecting the stability
Cooking Meringues
Types of Meringues
Uses of Meringue Presented by:-
Pankaj Chaudhary,
Lecturer,
Institute of Hotel
Management,
Bhopal.

2. Meringue
Meringue is a light and fluffy
mixture of whipped egg whites
with sugar.

3. Factors/The science behind meringues
 When egg whites are beaten, some of the hydrogen bonds in the protein
break, causing the proteins to unfold ("denature") and to aggregate non-
specifically. This change in structure leads to the stiff consistency required
for meringues.
 The use of a copper bowl, or the addition of cream of tartar is required to
additionally denature the proteins to create the firm peaks, otherwise the
whites will not be firm.
 Plastic bowls, wet or greasy bowls will likely result in the meringue mix
being prevented from becoming peaky. Wiping the bowl with a wedge of
lemon to remove any traces of grease can often help the process.
 When beating egg whites, they are classified in three stages according to
the peaks they form when the beater is lifted: soft, firm, and stiff peaks.

4. Storage
Egg whites and sugar are both hygroscopic (water-attracting) chemicals.
Consequently, meringue becomes soggy when refrigerated or stored in a high-
humidity environment.
This quality also explains the problem called "weeping" or "sweating", in which beads
of moisture form on all surfaces of the meringue. Sweating is a particular problem for
French meringues in which the granulated sugar is inadequately dissolved in the egg
whites, and for high-moisture pie fillings.

5. Types of meringues:
French meringue
Swiss meringue
Italian meringue

6. French meringue
It is also known as cold meringue.
Egg whites are whipped until frothy and sugar is added in
small amounts while whipping continuously.
Should be used instantly as it separates easily if left out.

7. Swiss Meringue Vs Italian Meringue
Italian Meringue
 It is most stable of all meringues.
 The egg whites are whipped with small
amount of sugar until frothy and then hot
melted sugar boiled to 118 degree Celsius is
added while whisking continuously until a
thick meringue is formed.
Swiss Meringue
 This is hot meringue.
 The egg whites are whipped on a warm water
bath until frothy, sugar is added in smaller
amounts, and the mixture is whipped over hot
water bath until creamy and forms peaks.

8. Guess the meringue making method ?
……………… Meringue
method
………………. Meringue
Method

9. Uses of meringue
 As a base as well as icing for cakes/sponges or pastries.
 Macaroons
 Baked Alaska
 Garnishes
 Pavlova
 Floating island