Cuisine at Home : 2020-02-11

Cuisine Class : 54 : 54

Cuisine Class

cuisine class Swiss Meringue Swiss meringue is a gently cooked meringue — the egg whites and sugar are (continuall­y) whisked together and heated over a double-boiler until the sugar dissolves, the mixture starts to thicken, and it reaches about 130° (or as determined by your recipe). It’s then beaten, right away, off heat, until stiff, glossy peaks form and it feels cool to the touch. It’s softer yet denser in texture than French meringue and is often used as a base for buttercrea­m frostings, cookies, or Pavlova. Of the three types, this is considered the middle of the road in terms of stability. To avoid scrambling the eggs, the water in the double-boiler should be simmering but not touching the bottom of the bowl of egg whites and sugar. USE A GLASS, stainless steel, or copper bowl to whip the egg whites. Avoid plastic, as it’s more porous and may unknowingl­y contain traces of fat. EGG WHITES BEATEN in a copper bowl are more voluminous and stable because the copper reacts with the proteins in the whites the same way cream of tartar does. IF USING A COPPER BOWL, don’t add a stabilizer, like cream of tartar, as it will be too acidic and will cause the egg whites to leach too much copper from the bowl. ADDING A PINCH OF SALT to egg whites reduces viscosity, giving greater volume to the meringue. AND USE SUPERFINE SUGAR. It dissolves faster and creates a better textured foam than granulated. 54 C U I S I N E AT H O M E .CO M