Cuisine at Home : 2020-02-11

Cuisine Class : 52 : 52

Cuisine Class

cuisine class Meringue RLD WO of ME RI N G U E S the d un ro A While all meringues are featherwei­ght and ethereal, they’re not all created equally. Originatin­g from different European traditions, we’re exploring the similariti­es and difference­s of all three types. IN ITS MOST BASIC FORM, a meringue is simply egg whites whipped with sugar. The air whipped into the whites causes them to foam and increase in volume (by up to eight times), while the sugar stabilizes the foam as well as sweetens it. Sometimes a stabilizin­g agent, such as cream of tartar, lemon juice, or distilled white vinegar is added. From soufflés to pie toppings to cookies and Pavlova (see page 79), meringue can be served any number of ways. But not all meringues are the same. There are in fact three major types: French, Swiss, and Italian. The distinctio­n depends on how the key ingredient­s — egg whites and sugar — are combined and whether any heat is involved in the process. This is an overview of the three, a few facts to keep in mind, and some best practices to follow when making meringue. 52