Also know as
Basic Meringue. Pies are usually topped with basic meringue. Basic meringue is simply egg whites beaten with sugar. Keep in mind eggs are easiest to
separate when cold but warm whites whip f
aster and provide better volume when used in cakes and souffles. Always use grease-free utensils when beating egg whites. A copper bowl will create a more stable meringue that will resist
over whipping but be prepared to pay a hefty price for one of those. Price range 4.5 - 6 quart copper egg white mixing bowl will cost $60 - $100 and I am not sure that
is the best quality available. When beating your egg whites medium speed will create a foam with lots of small bubbles. The sugar (superfine) is not added until the eggs are near peak stage. If the sugar is added too soon or too quickly the volume of the foam is reduced and the beating time must be increased to compensate. In small mixers, the sugar should be added to the running mixer a tablespoon at a time. In large mixers, the sugar should be added to the running mixer a quarter of a cup at a time. Beat for an additional minute once all sugar has been added. The meringue should be shiny and fluffy with no grittiness from undissolved sugar.
Tomorrow's lesson ... Swiss Meringue. Once I have discussed each "type" of meringue I will then go into greater details such as the egg white .vs sugar ratios, bake times, etc. Hope you find this information useful. ~ Chef Wilkinson ~
aster and provide better volume when used in cakes and souffles. Always use grease-free utensils when beating egg whites. A copper bowl will create a more stable meringue that will resist over whipping but be prepared to pay a hefty price for one of those. Price range 4.5 - 6 quart copper egg white mixing bowl will cost $60 - $100 and I am not sure that
is the best quality available. When beating your egg whites medium speed will create a foam with lots of small bubbles. The sugar (superfine) is not added until the eggs are near peak stage. If the sugar is added too soon or too quickly the volume of the foam is reduced and the beating time must be increased to compensate. In small mixers, the sugar should be added to the running mixer a tablespoon at a time. In large mixers, the sugar should be added to the running mixer a quarter of a cup at a time. Beat for an additional minute once all sugar has been added. The meringue should be shiny and fluffy with no grittiness from undissolved sugar. Tomorrow's lesson ... Swiss Meringue. Once I have discussed each "type" of meringue I will then go into greater details such as the egg white .vs sugar ratios, bake times, etc. Hope you find this information useful. ~ Chef Wilkinson ~
