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Focus on the Meringues. Confection or Cake Based on egg whites and sugar, never yolks An egg white foam stabilized by sugar Delicate mixture Session 2: Used to aerate mixtures like mousses Used to leaven by trapping air in a baked item (i.e. soufflés). What is a Meringue.
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Confection or Cake Based on egg whites and sugar, never yolks An egg white foam stabilized by sugar Delicate mixture Session 2: Used to aerate mixtures like mousses Used to leaven by trapping air in a baked item (i.e. soufflés) What is a Meringue
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 Making a Meringue
Types ofMeringues • French or common • Swiss • Italian
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, page 413 Pipe and bake: what temp.??? Classic Australian Dessert: Pavlova French or Common Meringue
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 Why is this meringue is “egg safe”? Swiss Meringue
Hot (~245 F) sugar syrup is poured over the whipping whites May not be egg safe if only a small amount of sugar is added Stable As topping, as aerator Italian Meringue
Light, crisp almond meringue Named after Dijon, capital of Burgundy, France Layered with filling or serve as a layer in a cake Dijonnaise(Japonaise)
Succès like meringue but cake-like texture with high % ground almond.Progrès same but with hazelnut.
A nut meringue cake filled with cream: Dacquoise
Make Pavlova Make nut meringue stacked napoleon dessert Make filling(s) for Pavlova and nut meringue and assemble. Lab: