Post on 12-Apr-2015
French Merengue
Swiss Merengue
Italian Merengue
Merengues are composition of
whisked egg whites and sugar
We can incorporate this sugar in 3
diferent ways, that will result in 3
diferent merengues. Each one has
specific functions.
To produce a sucessful
merengue it is imperative to
respect the following rules:
Hands thuroughly washed
Equipmente thouroughly
washed
Nothing must contain grease
or fat
No egg yoke residue in the
egg whites
Basic receipe:
8 egg whites(240g)
500/600g of sugar
My receipe:
4 egg whites (120g)
225g of sugar
On a 1st fase beat the egg whites in a mixer for 1 minute in slow speed in order to “break the whites”. Join 1/3 parte of the sugar and whisk until the whites grow at which point you add the remaining sugar to “tighten” them.
Serve with pastry bag using desired nozzle and bake in oven at very low temperature (100/120ºc) or hot box.
uses:
Suspiros
Stuffed Pavlovas
Cakes, Ice-cream
Base for various small deserts.
Basic receipe:
8 egg whites(240g)
500/600g of powdered
sugar
My receipe:
4 egg (120g) fresh whites
250g of powdered
sugar
In the mixers bowl add the whites and powdered sugar and heat in “bain marie” mixing until reaching 50º/60º C. Place in the mixer and beat the mixture at max speed until you obtain a light but firm dough.
A thin hair of lemon juice will give the meregue a whiter colour and firmness
Apply on a sheat of parchment paper and bake at 110º/130ºC, however if for decoration it is recomended to use a hotbox to dry and place them in a sealed box and stored in dry environment.
Basic receipe:
8 egg whites(240g)
500 of sugar
250ml of water
My receipe:
280g (9/10)egg whites
500g of sugar
200ml of water
The whites should be prepared in the mixer’s bowl, ready to whisk.
In a caçarol prepare a syrup of sugar and water at 121ºC
The important point of concotion if to have the egg whites whisked when the syrup is at 121ºC
Pour the syrup in a thin thread into the whites whistle mixing and until the heat reduces to ambience temperature