French Meringue Making Method Quiz

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French meringue is made with only two ingredients: egg whites and ______.

sugar

French meringue does not absolutely require cream of tartar or another ______ ingredient.

acidic

French meringue is used frequently for folding into cake batters like chiffon cake and angel food cake to create an incredibly ______ texture.

light

Meringue is used in so many different baking and pastry ______.

components Signup and view all the answers

Meringue can be used as a topping for a pie or ______.

tart Signup and view all the answers

In its most simple form, french meringue is made with only egg whites and granulated or ______ sugar.

superfine Signup and view all the answers

French meringue is best used for folding into cake batters such as in angel food cake, used to make French macarons, or baked on its own into small preparations like meringue cookies or ______.

kisses Signup and view all the answers

It can be used as a topping for a pie, but because it is the least stable I much prefer Italian meringue because it won’t weep as much on the pie. Ratios The ratios of sugar to egg whites varies depending on how the meringue will be used. The lowest sugar ratio used is typically a 1:1 ratio of egg white to sugar by ______.

weight Signup and view all the answers

The higher the ratio of sugar the more stable the meringue will be, however, it will taste much more sweet and if baked the texture is more crisp is not as tender and ______.

melt-in-your-mouth Signup and view all the answers

If you do decide to use this preparation fir topping a pie you will want to use a higher ratio of sugar, usually 1:2 egg whites to sugar by ______, to create more stability where as if it is being baked for cookies less sugar can be used because the baking will set the meringue.

weight Signup and view all the answers

If you do not have access to superfine sugar, or castor sugar, it is best to make your own before utilizing this method. In a food processor process the sugar until it is very ______.

fine Signup and view all the answers

Egg whites will whip to their highest and most stable peaks when they are at room temperature or slightly warm, so it is important to give them ______.

time Signup and view all the answers

If you are using your meringue as a topping on a pie then the exact ratios for your meringue aren’t really as important as if you were going to fold it into a cake batter or for ______.

macarons Signup and view all the answers

Make sure that the bowl you are using is clean and free from oil and place the egg whites in the bowl. You want to begin by whipping on a low speed which will allow the proteins to unravel and begin forming their network to ______.

trap Signup and view all the answers

This step is not absolutely necessary, but will help prevent any grittiness in your meringue. Step 2: Measure Your Ingredients Depending on your final use for this meringue it may or may not be important to actually weigh your ingredients very accurately. If you are using your meringue as a topping on a pie then the exact ratios for your meringue aren’t really as important as if you were going to fold it into a cake batter or for ______.

macarons Signup and view all the answers

I have also used packaged liquid egg whites to make this foam and they also worked, however because they are pasteurized, I had to beat for much much ______.

longer Signup and view all the answers

What are the two main ingredients used in French meringue?

Egg whites and sugar Signup and view all the answers

What is the simplest form of meringue technique?

French meringue Signup and view all the answers

What are the three types of meringue mentioned in the text?

French Meringue, Swiss Meringue, and Italian Meringue Signup and view all the answers

What is the purpose of cream of tartar in French meringue?

Not absolutely required Signup and view all the answers

What is the purpose of meringue in baking and pastry?

Folding into cake batters, topping for pies or tarts, and standalone as a cookie or pavlova Signup and view all the answers

What is the recommended ratio of sugar to egg whites for a more stable meringue?

1:2 Signup and view all the answers

What is the simplest preparation of meringue?

French meringue Signup and view all the answers

What is the purpose of superfine sugar in meringue?

Prevent any grittiness in the meringue Signup and view all the answers

Why is it important to bring the egg whites to room temperature before whipping?

Egg whites whip to their highest and most stable peaks when at room temperature or slightly warm Signup and view all the answers

What is the lowest sugar ratio typically used in French meringue?

1:1 ratio of egg white to sugar by weight Signup and view all the answers

What dessert items is French meringue best used for?

Folding into cake batters, making French macarons, or baking on its own into small preparations like meringue cookies or kisses Signup and view all the answers

Why does the higher ratio of sugar make the meringue more stable?

The higher ratio of sugar makes the meringue more stable, but it will taste much sweeter and if baked, the texture is more crisp and not as tender Signup and view all the answers

French Meringue Making Method Quiz

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