*

*By chef manoj srivastava

*

Confection or CakeBased on egg whites and sugar, never yolks

An egg white foam stabilized by sugar

Delicate mixtureUsed to aerate mixtures like mousses

Used to leaven by trapping air in a baked item (i.e. souffls)*

*

Clean and grease-free utensilEgg whites only Bowl and a balloon whisk or whip attachmentWhip white to soft peak or to 4x volumeAdd sugar graduallyWhip until not gritty but shiny and wet

Acids help : cream of tarter, lemon

*

French or common

Swiss

Italian

*

Whites are whipped up and sugar is slowly added

Generally not very stable

Must be cooked further

Hard or soft: ratio of sugar to whites

Pipe and bake: at 240-250deg.C

Classic Australian Dessert: Pavlova

*

Egg whites and sugar are heated together to 140 F

Meringue is then whipped to the desired peak

Heating makes the whites more elastic and allows the sugar to dissolve

*

Hot (~245 F) sugar syrup is poured over the whipping whites

small amount of sugar is added

Stable

As topping, as aerator

*

*

*

Light, crisp almond meringue

Named after Dijon,

capital of Burgundy, France

Layered with filling or serve as a layer in a cake

*

*

A nut meringue cake filled with cream:

*

How to make

*

Separate your yolks and whites

Be sure bowl and

beaters are completely

free of fat (oils from

your hands will prevent

the whites of forming

peaks

*

Foam should start holding the tracks and trails left by the beatersStart checking peaks

*

Wait till the foam has thickened and is starting to form soft peaks before adding cream of tartar and powdered sugar

*

Whites fall over when pull beaters out

When spoon can stand alone Beaters should sport twin peaks that just barely fall over when are tapped

*

Make a ppt which includes definition, types, preparation methods , factors affecting stability of Meringue .What is cooking meringue? Explain

*

*

*

*

*

**

*

*

*

*