Choose a dry day to make your meringues, otherwise the humidity in the air will suck up the moisture and the meringues never quite set up properly.The answer is to separate the yolks and whites while the eggs are cold, then set the whites aside for 10 minutes to get them to room temperature. Room-temperature egg whites whip to a higher volume, but it’s easier to separate the yolks from the whites when the eggs are chilled.using cream of tartar not only stabilises the egg whites and allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat.Any grease or water can prevent the egg whites from forming soft peaks. When making meringue, it’s important to start with a clean dry bowl and clean tools.No blow torch, no problem…… you can spread the meringue on top of your pies and bake them in the oven just until the top browns slightly without worrying about having an under cooked meringue as the syrup has already cooked it. And if you haven’t got a kitchen blow torch you should get one, they are loads of fun and easy to use. I use a kitchen blow torch which browns the top giving it a store bought professional look. It tends to hold its volume better than others, is very stable and and as the hot sugar syrup cooks the egg white it is not necessary to place it in the oven to brown. This differs from a French or Swiss meringue as Italian meringue is made by beating egg whites until they reach soft fluffy peaks, and then slowly adding a hot sugar syrup, and beating the mixture until it is cold, thick and glossy. The secret to a non-weep meringue is a simple Italian Meringue. Read on for the secret to this non-weep meringue. I filled these little pastry cases with home made Lemon Curd and topped them with this perfect meringue.
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