Podcast
Questions and Answers
French meringue is made with only two ingredients: egg whites and ______.
French meringue is made with only two ingredients: egg whites and ______.
sugar
French meringue does not absolutely require cream of tartar or another ______ ingredient.
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.
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 ______.
Meringue is used in so many different baking and pastry ______.
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Meringue can be used as a topping for a pie or ______.
Meringue can be used as a topping for a pie or ______.
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In its most simple form, french meringue is made with only egg whites and granulated or ______ sugar.
In its most simple form, french meringue is made with only egg whites and granulated or ______ sugar.
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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 ______.
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 ______.
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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 ______.
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 ______.
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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 ______.
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 ______.
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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.
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.
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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 ______.
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 ______.
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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 ______.
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 ______.
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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 ______.
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 ______.
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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 ______.
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 ______.
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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 ______.
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 ______.
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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 ______.
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 ______.
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What are the two main ingredients used in French meringue?
What are the two main ingredients used in French meringue?
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What is the simplest form of meringue technique?
What is the simplest form of meringue technique?
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What are the three types of meringue mentioned in the text?
What are the three types of meringue mentioned in the text?
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What is the purpose of cream of tartar in French meringue?
What is the purpose of cream of tartar in French meringue?
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What is the purpose of meringue in baking and pastry?
What is the purpose of meringue in baking and pastry?
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What is the recommended ratio of sugar to egg whites for a more stable meringue?
What is the recommended ratio of sugar to egg whites for a more stable meringue?
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What is the simplest preparation of meringue?
What is the simplest preparation of meringue?
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What is the purpose of superfine sugar in meringue?
What is the purpose of superfine sugar in meringue?
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Why is it important to bring the egg whites to room temperature before whipping?
Why is it important to bring the egg whites to room temperature before whipping?
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What is the lowest sugar ratio typically used in French meringue?
What is the lowest sugar ratio typically used in French meringue?
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What dessert items is French meringue best used for?
What dessert items is French meringue best used for?
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Why does the higher ratio of sugar make the meringue more stable?
Why does the higher ratio of sugar make the meringue more stable?
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What is the recommended sugar ratio for topping a pie with meringue?
What is the recommended sugar ratio for topping a pie with meringue?
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What can be used as a topping for a pie instead of French meringue?
What can be used as a topping for a pie instead of French meringue?
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What should the bowl be free from when whipping the egg whites?
What should the bowl be free from when whipping the egg whites?
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What can be used to create stability in meringue when being baked for cookies?
What can be used to create stability in meringue when being baked for cookies?
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