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