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Perfect Meringue Techniques

Master all three meringue types: French, Swiss, and Italian for various applications.

Medium⏱️ Varies🍽️ Varies
#meringue#technique#egg whites#French#Swiss#Italian

🥄 Mga Sangkap

  • Egg whites (room temperature)
  • Sugar (ratio depends on type)
  • Cream of tartar or lemon juice
  • Flavorings (vanilla, etc.)

📝 Mga Tagubilin

  1. 1

    FRENCH: Beat whites to foam, gradually add sugar, beat to stiff peaks.

  2. 2

    SWISS: Heat whites and sugar over water bath to 160°F, then whip.

  3. 3

    ITALIAN: Make 240°F sugar syrup, stream into whipping whites.

  4. 4

    Bowl and whisk must be grease-free.

  5. 5

    Start on low speed, increase as foam develops.

  6. 6

    Add sugar gradually once soft peaks form.

  7. 7

    Beat to glossy stiff peaks.

💡 Mga Pro Tips

  • ✓Room temperature whites whip better.
  • ✓Any fat will prevent whipping - clean everything.
  • ✓Older eggs whip better than fresh.
  • ✓Copper bowls help stabilize foam.
👩‍🍳
Oras ng Paghahanda
15 mins
🔥
Oras ng Pagluluto
0-60 mins
⏰
Kabuuang Oras
Varies

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