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Focus on the Meringues

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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Focus on the Meringues

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  1. Focus on the Meringues

  2. 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

  3. 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

  4. Types ofMeringues • French or common • Swiss • Italian

  5. 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

  6. 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

  7. 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

  8. Other Uses of Meringue:As a cakeAs a layer

  9. Light, crisp almond meringue Named after Dijon, capital of Burgundy, France Layered with filling or serve as a layer in a cake Dijonnaise(Japonaise)

  10. Succès like meringue but cake-like texture with high % ground almond.Progrès same but with hazelnut.

  11. A nut meringue cake filled with cream: Dacquoise

  12. Make Pavlova Make nut meringue stacked napoleon dessert Make filling(s) for Pavlova and nut meringue and assemble. Lab:

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