I'll teach you to do the Swiss meringue
There are three techniques to make meringue, we have the French method, Swiss and Italian.
Let's see what the Swiss meringue, why use it and of course how to prepare it at home step by step.
To make meringue we need clear and sugar.
Swiss Meringue is a light, frothy preparation and may be soft or solid depending on the end use and the type of cooking we give it.
A little history of merengue
Until the early nineteenth century baked meringues were molded with a spoon, it was Carême, gourmet, chef and French architect, who had the idea to put the meringue into a pastry bag to decorate.
The Swiss merengue, merengue is a consistent, far more than the French and ideal for our decorations remain very stable and hold perfectly baking.
You got to keep in mind that if left to air time, merengue be dried, is formed as a dry, opaque film, it is normal, but the ideal is to prepare the latter.
What we need to prepare a Swiss meringue?
- 3 egg whites or 200 grams of egg white
- 300 g common sugar, 1 cup or more and one quarter cup of sugar.
- If you have a cooking thermometer
- 1 bowl to make a water bath,
- 1 electric mixer
How do Swiss meringue step by step?
Begin preparing in a pot, put some water on to boil water should not boil. a moderate fire.
remember that water boils at 100 degrees and egg whites are cooked at 60 degrees.
Another important fact, that nothing falls a drop of yolk to the preparation because it will not lift the meringue into the batter, this is because the buds are fat.
Place it over a bowl that fits the contour of the pot with the egg whites and sugar. We stir with a spatula and let heating the water bath to control the temperature with a cooking thermometer, until we see that the sugar dissolves, stirring continuously without exceeding 60 degrees Celsius, as higher temperatures would cause it to coagulate the egg white.
If no thermometer, with the index finger and thumb touching berry clear if he no longer feels to touch the grains of sugar, and this means that to beat.
There are three techniques to make meringue, we have the French method, Swiss and Italian.
Let's see what the Swiss meringue, why use it and of course how to prepare it at home step by step.
To make meringue we need clear and sugar.
Swiss Meringue is a light, frothy preparation and may be soft or solid depending on the end use and the type of cooking we give it.
A little history of merengue
Until the early nineteenth century baked meringues were molded with a spoon, it was Carême, gourmet, chef and French architect, who had the idea to put the meringue into a pastry bag to decorate.
The Swiss merengue, merengue is a consistent, far more than the French and ideal for our decorations remain very stable and hold perfectly baking.
You got to keep in mind that if left to air time, merengue be dried, is formed as a dry, opaque film, it is normal, but the ideal is to prepare the latter.
What we need to prepare a Swiss meringue?
- 3 egg whites or 200 grams of egg white
- 300 g common sugar, 1 cup or more and one quarter cup of sugar.
- If you have a cooking thermometer
- 1 bowl to make a water bath,
- 1 electric mixer
How do Swiss meringue step by step?
Begin preparing in a pot, put some water on to boil water should not boil. a moderate fire.
remember that water boils at 100 degrees and egg whites are cooked at 60 degrees.
Another important fact, that nothing falls a drop of yolk to the preparation because it will not lift the meringue into the batter, this is because the buds are fat.
Place it over a bowl that fits the contour of the pot with the egg whites and sugar. We stir with a spatula and let heating the water bath to control the temperature with a cooking thermometer, until we see that the sugar dissolves, stirring continuously without exceeding 60 degrees Celsius, as higher temperatures would cause it to coagulate the egg white.
If no thermometer, with the index finger and thumb touching berry clear if he no longer feels to touch the grains of sugar, and this means that to beat.
Once dissolved sugar whites would spend preparing the bowl of a mixer, it could also be done by hand, but the preparation time would be greater, and let cool slightly.
We begin to beat at medium speed until whites begin to mount, then up the speed of the mixer and beat until the meringue cool completely and is firm and shiny.
Proof that the meringue is beaten is fully peaks form or when turning the bowl where we're beating this will not fall.
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