All You Need To Know About Meringue

Meringue is for the sweet tooth!

 
All You Need To Know About Meringue For Cakes
Image Credit: Eggs.ca

 

As fancy as the name may sound, Meringue is nothing but a type of dessert that is originally associated with the French, Swiss, and Italian cuisine. It’s made by baking a mixture of stiffly beaten egg whites and sugar until crisp. Sometimes an acidic ingredient such as lemon, vinegar, or cream of tartar is added and a binding agent such as salt, corn starch, or gelatin may also be added to the eggs.

When and how the sugar is added is what makes the Meringue different. It’s what makes the French Meringue different from probably he Swiss or Italian one.

The  Different Types Of Meringue

They look similar but made with a difference!
They look similar but made with a difference!

Image Credit: YouTube

If you were to make an Italian meringue, you need to beat hot sugar syrup with firm egg whites and then top it on cakes.

Likewise, Swiss meringue is made by allowing sugar and egg whites to dissolve in water and then beat using electric blender.

Typically, both the meringues are cooked but here comes a change to the preparation method. French meringue is made by whipping the uncooked egg whites and adding sugar to it slowly till the stiff peaks appear. Then, they are transformed into shapes and then baked.

Foolproof Ways To Make Meringue

When and how the sugar is added is what makes the Meringue different
When and how the sugar is added is what makes the Meringue different.

Image Credit: The Splendid Table

I know all this talk about meringue is making you hungry. Before you reach your kitchen to make one here are some tips for the perfect meringues.

  • Try and make use of old eggs
  • Egg whites that have been kept at room-temperature whip to a higher volume, but it’s easier to separate the yolks from the whites when the eggs are chilled.
  • Meringue is best made in a clean, dry bowl made of glass, ceramic, stainless steel, or copper.
  • Many expert bakers use tartar cream (1/8 portion) to each egg to have that stability of frosting at the end
  • Don’t do it fast as the consistency will be a miss
  • Line baking trays with non-stick baking paper to prevent meringues from sticking.
  • Always try on a dry day as it doesn’t get sticky and has a control on moisture
  • It is a good idea to store or freeze meringues in an airtight container to prevent them absorbing moisture and hence becoming soft.

Now that you have all that you need to know about Meringues, what you waiting for? Weekends are the best tie to experiment!