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*By chef manoj srivastava
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Confection or CakeBased on egg whites and sugar, never yolks
An egg white foam stabilized by sugar
Delicate mixtureUsed to aerate mixtures like mousses
Used to leaven by trapping air in a baked item (i.e. souffls)*
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Clean and grease-free utensilEgg whites only Bowl and a balloon whisk or whip attachmentWhip white to soft peak or to 4x volumeAdd sugar graduallyWhip until not gritty but shiny and wet
Acids help : cream of tarter, lemon
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French or common
Swiss
Italian
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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 Dessert: Pavlova
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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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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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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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A nut meringue cake filled with cream:
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How to make
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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
peaks
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Foam should start holding the tracks and trails left by the beatersStart checking peaks
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Wait till the foam has thickened and is starting to form soft peaks before adding cream of tartar and powdered sugar
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Whites fall over when pull beaters out
When spoon can stand alone Beaters should sport twin peaks that just barely fall over when are tapped
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Make a ppt which includes definition, types, preparation methods , factors affecting stability of Meringue .What is cooking meringue? Explain
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