👨🍳
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
🥄 اجزاء
- Egg whites (room temperature)
- Sugar (ratio depends on type)
- Cream of tartar or lemon juice
- Flavorings (vanilla, etc.)
📝 ہدایات
- 1
FRENCH: Beat whites to foam, gradually add sugar, beat to stiff peaks.
- 2
SWISS: Heat whites and sugar over water bath to 160°F, then whip.
- 3
ITALIAN: Make 240°F sugar syrup, stream into whipping whites.
- 4
Bowl and whisk must be grease-free.
- 5
Start on low speed, increase as foam develops.
- 6
Add sugar gradually once soft peaks form.
- 7
Beat to glossy stiff peaks.
💡 پرو ٹپس
- ✓Room temperature whites whip better.
- ✓Any fat will prevent whipping - clean everything.
- ✓Older eggs whip better than fresh.
- ✓Copper bowls help stabilize foam.
👩🍳
تیاری کا وقت
15 mins
🔥
پکانے کا وقت
0-60 mins
⏰
کل وقت
Varies
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