Cuisine at Home : 2020-02-11

Cuisine Class : 53 : 53

Cuisine Class

French Meringue The simplest, most common or classic type of meringue is the French meringue. It’s made by beating egg whites until frothy or soft peaks form (they’ll barely hold their shape), then adding the sugar gradually to make sure it dissolves, while continuing to whip the whites. Once all the sugar has been added, you’ll whip the meringue to stiff peaks (they stand up and stay in place when the beater is lifted), or as determined by your recipe. French meringue is the least stable but lightest of the three. Sometimes it’s poached or folded into batters for cakes or soufflés, etc. But typically this type is spooned or piped into cookies, Pavlova, or a desired shape, and baked low and slow. Once baked it becomes crisp yet airy and shouldn’t be brown. To avoid a dry, grainy texture and to lend stability, begin adding the sugar no later than the soft peak stage. A few facts and best practices for meringue success. FRESHER EGGS produce a more stable meringue because they’re more viscous and more acidic, while OLDER EGGS produce more volume because they’re less viscous and less acidic. COLDER EGG WHITES are easier to separate and make a more stable meringue, but they take longer to whip. ROOM TEMPERATUR­E EGG WHITES produce more volume because they’re easier to whip air into. BREAK EGGS, one at a time, on a flat surface. Separate each egg into two small bowls — one for the yolk and one for the white. Make sure the white contains no traces of yolk, then transfer it to your mixing bowl. FAT INTERFERES with the developmen­t of egg white foams (and egg yolks contain fat). THE MIXING BOWL, as well as the whisk or beaters, should be impeccably clean. more facts & practices 53 ISSUE 140 | APRIL 2020