Tag Archives: Meringue

Meringue week

This whole week was only about meringue!
We were divided into several groups and our group had meringue.
Me and 2 other classmates had to do a presentation about it.
We had a report about meringue existing of 25 pages full of words, going from the ingredients to the regulation.

And still the teacher had material to fill up ours!

old picture

old picture

The above picture is very old, but I learned before I wanted to be a pastry chef that meringue can handle fillings.

Now I know that there are four types of meringue. (after having added the shift sugar)

  1. Raw (dutch) : just put sugar in while it turns
  2. Heavy (german): get the sugar with a little bit of water to 45 degrees celsius and add to the turning egg white
  3. Cooked (Italian/French): cook the sugar with a bit of water to 118 degrees celsius and add it (in one tiny stream) while it turns slow
  4. Hazelnut (with small broken hazelnuts in it)

What sugar does to the product and where to look out for, when making meringue.

  1. Powdered sugar (except for the ones ment for freezers or moist) : good and lots of air compositions, but can make the meringue sandy.
  2. Crystal sugar: good, less air composition, but is overall used for heated meringue.
  3. Other sugars like brown sugar and such isn’t used, because of the oil layer around them or any added stuff.
    Remember! egg white is sensitive for any pollution into it.

First of all, and this is the most important, make sure you’re material you use is cleansed. (tat and filth free)
Since we were making meringue in school, we constantly had the teacher telling us that we needed to measure the egg white straight into the mixing bowl, because if we use a measuring cup we could get the egg white polluted that disturbs the albumin that gets air into it.

And apparently (a test to do for in class maybe) the ash of a cigarette can save a collapsed meringue, the problem is you then got ash into your food. (not recommended to do for food purpose, but rather an experiment if you want to know the connection)

I think I could rattle on for several blogs like this. 😀
but hey it is reading material and maybe useful as well.

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A lost cake and my garden

Last week I didn’t post anything, because my grandfather got through a rough time.
He was almost pronounced dead and some days later the doctors didn’t think he would survive it that day resulting in a very chaotic weekend. Continue reading

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Week 2 recipe: Chocolatechip meringue

A friend of mine came this sunday and she wanted to bake something with me.
I said some options and this is what we came up with.

I let her choose the and colour of the meringue.
But I did not chop the chocolate pieces well enough so I had to get it all out of the piping bag with a spoon.
My arm was full of sugary stickiness.
This is how they looked on the bakingplate.

Of course she wanted to make this at home.
So this came in handy for my recipe a week thing.

Enjoy making and eating it, but don’t put in too much food colouring. ^^
Unless you want to have a coloured tongue.

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