Three Types of Meringues
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Meringue |
French |
Swiss |
Italian |
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Method |
Whip the egg whites until foamy. Gradually add in the sugar and whip at medium speed until stiff peak. |
Stir the sugar and egg whites over a pot of simmering water until they are warm to touch before whipping them. |
Sugar and water are heated up to the soft-ball stage (113°C to 115°C) and the hot sugar syrup is gradually beaten into the whites after soft peaks have formed and whipped to a firm glossy peak. |
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Basic Info |
The most basic method but also the lightest. The least stable among three until baked. |
Firm and slightly less denser than the others. |
The most stable and smoothest among all. |
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Type of products |
It is often folded into batter for sponge cakes and Soufflés before baking. |
Particularly good for baking crisp meringue cake layers and for topping pies |
Great for mousses, makes perfect combination with other ingredients such as fruit purée. |
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Tips |
· Avoid fats. Make sure your equipment is clean of fat or grease. Fat prevents egg from foaming properly. · Parchment can be used for easier clean-up/removal from the pan · Room temperature egg is faster to whip up · Sugar creates stability in foams. The larger the quantity of sugar, the denser and more stable the meringue will be. Higher sugar content makes for crispier meringue kisses or cookies |
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Edmar Ruiz
September 22, 2017
It’s very helpful to me.now i have an idea how many kinds of meringue.thanks for the information.godbless u.