I had been perusing many food blogs for about a year and a half before I decided to launch my own. In that time, I came across many dessert recipes that gave wrong information on use and procedure for making many different items. I am not saying that these people gave the bad info on purpose, I am sure that they are all very well meaning individuals… but just a little misinformed. When I started culinary school, the first thing they taught us was to respect the recipe and the process…things are done a certain way for a reason. I guess that was why I decided to write this blog, to provide more of an instructional perspective on baking that you may not get elsewhere. Eventually, I would like to be able to offer video classes which you will be able to download on a variety of different classes, because let’s face it…it is easier to learn when you can see something being made.
The one thing I see being made wrong time and time again is meringue…There are actually three different types of meringues, but people tend to use them incorrectly. Each meringue has its own particular way of being made and each one serves a different purpose. I thought before I really got into the baking part of this blog, I would start with some basics…
There are 3 basic types of meringue, namely French, Swiss and Italian. The ingredients for each are the same, but the preparation and results are different. Traditionally, French meringue is made and folded into cake batters to lighten and provide extra lift (as in chiffon cakes), but they can also be piped out and baked into various shapes. This type of meringue should not be eaten raw, unless you are using pasteurized egg whites.
Italian meringue is denser than French or Swiss because the egg whites are partially cooked due to the addition of syrup that is cooked to a softball stage (240°F). This type of meringue is used to top meringue pies/tarts and also used in baked Alaska, where the meringue is flamed or browned on the outside but not cooked in the oven. When Italian meringue is baked, it is much harder than French meringue and not very pleasant to eat.
Lastly, Swiss meringue is heated over a double boiler until it reaches 140°F, and then allowed to whip in the mixer until it is cooled and the desired volume is achieved. This type of meringue can be made into European style buttercreams and also piped into shapes like a French meringue and allowed to bake slowly in the oven.
This topic will be a 3 part series, where we will actually make each meringue. So, now that you have this general introduction, we will start with French meringue tomorrow, so stay tuned…
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