MERINGUES

EGGS ARE THE MOST IMPORTANT INGREDIENTS FOR BAKERY AND PASTRY PRODUCTION.

IT IS USED IN DIFFERENT FORMS TO PREPARE THE FOODS LIKE BREADS, PASTRIES, CAKES, DESSERTS, AND SAUCES. BASICALLY THE EGG YOLK AND EGG WHITE ARE THE TWO PARTS OF MERINGUE .MERINGUES ARE MADE WITH SUGAR AND EGG WHITES,IN CULINARY TERMS THREE TYPES ARE TO PREPARED.

THE MERINGUES LIKE

1) FRENCH MERINGUES

2) ITALIAN MERINGUES

3) SWISS MERINGUES

BEATING EGG WHITES CAUSES THE PROTEINS TO BREAK DOWN INTO FRAGMENTS, TRAPPING BUBBLES OF AIR BETWEEN THEM PRODUCING A FOAM.

SOME TIPS FOR THE BEST MERINGUES ARE :

EGG WHITE SHOULD BE ROOM TEMPERATURE,

CLEAN, DRY, GREASE FREE BOWL

AND WHIP ACIDS AND SUGAR TO MAKE MORE STABLE MERINGUES eg CREAM OF TARTER IS USED TO MAKE MERINGUES MORE STABLE.

FRENCH MERINGUES:

THIS MERINGUE IS UNCOOKED MERINGUE AND LEAST STABLE. BEATING WITH THE EGG WHITE AND ADDING THE SUGAR GRADUALLY . BEAT TILL THE STIFF PEAK S STAGE.

SWISS MERINGUE:

EGG WHITE AND SUGAR ARE WARMED TO 49 DEGREE CELSIUS OVER THE HOT WATER BATH IT IS THEN REMOVED FROM THE HEAT AND BEATEN UNTIL COOL TO SOFT OR STIFF PEAK .THE TEXTURE DEPENDS ON THE AMOUNT OF SUGAR THAT IS ADDED IT MORE STABLE.

ITALIAN MERINGUE:

A SUGAR SYRUP THAT HAS BOILED AND REACHED 115 TO 122 DEGREE CELSIUS IS ADDED TO PARTIALLY BEATEN EGG WHITES IN A SLOW,THIN STREAM THE MIXTURE IS BEATEN UNTIL IT IS COOL AND FORMS STIFF PEAKS.

WITH MERINGUES WE CAN MAKE DESSERTS LIKE SOUFFLES, BAKED ALASKA, MARSHMALLOWS,

COOKIES, MOUSSES, ROYAL ICINGS, FONDANTS, TARTS, FOR PLATING AND DECORATION PURPOSE ALWAYS USED. EGG WHITE BEATEN AND ADD THE OTHER INGREDIENTS MAKE A DIFFERENT TEXTURE AND TEST. MERINGUES CAN MAKE COLOR FULL AND FLAVORS.

WE CAN BAKE FOR GARNISHING AND CAKE DECORATION. MAKE SURE IT SHOULD BE STORED IN AIR TIGHT CONTAINERS.

MERINGUES ARE USEFUL FOR PASTRY CHEF TO PREAPARE ALA CARTE DESSERTS.