A whipped mixture of egg whites and granulated sugar, the preparation of a meringue is used frequently in the bakeshop for cakes, frostings, buttercreams, and other type of desserts. Using a whisk attachment, egg whites are whipped on high speed and begins to foam. The air being incorporated into the egg whites begin to break up the molecules into bubbles which will turn into foam. As more air is incorporated, the whites will begin to froth. Sugar is gradually added, and dissolves, surrounding the air molecules, coating them so it will become more stable.
When creating a meringue, a basic ratio is one part egg whites to two parts sugar. Creating a meringue is strict when separating the egg. Even if the smallest of egg yolk falls into the mixing bowl, because of failing to separate the egg correctly, the egg whites will not begin to foam. The egg yolks contain fat and will interfere with the protein strands being developed. With its interference, the egg whites will not begin to foam so the sugar cannot be added.
To prevent this from occurring, all traces of fat must be removed from the mixer and whisk attachment. To ensure that all traces of fat have been removed, wiping the inside of the bowl, and whisk attachment, with lemon juice or vinegar is highly recommended. The acid will relax the proteins, helping to stabilize the meringue. After the bowl has been wiped down, it is important to remember to hold the bowl from the outside so your fingers do not touch the inside of the bowl. Human fat and oil from the surface of the skin will create a similar effect as any type of oil.
Rules for a Successful Meringue
There is a list of rules to keep in mind for an outcome of success when preparing a meringue. The simplest of mistake can ruin the outcome of a meringue which is a waste of time, ingredients, and energy. This includes:
Types of Meringue
There are three types of meringue that have different purposes: French (aka Common), Italian, and Swiss. Each type has a different use and are all prepared differently.
When creating a meringue, a basic ratio is one part egg whites to two parts sugar. Creating a meringue is strict when separating the egg. Even if the smallest of egg yolk falls into the mixing bowl, because of failing to separate the egg correctly, the egg whites will not begin to foam. The egg yolks contain fat and will interfere with the protein strands being developed. With its interference, the egg whites will not begin to foam so the sugar cannot be added.
To prevent this from occurring, all traces of fat must be removed from the mixer and whisk attachment. To ensure that all traces of fat have been removed, wiping the inside of the bowl, and whisk attachment, with lemon juice or vinegar is highly recommended. The acid will relax the proteins, helping to stabilize the meringue. After the bowl has been wiped down, it is important to remember to hold the bowl from the outside so your fingers do not touch the inside of the bowl. Human fat and oil from the surface of the skin will create a similar effect as any type of oil.
Rules for a Successful Meringue
There is a list of rules to keep in mind for an outcome of success when preparing a meringue. The simplest of mistake can ruin the outcome of a meringue which is a waste of time, ingredients, and energy. This includes:
- All utensils and equipment must be very clean and dry. Traces of water will interfere when it comes in contact with sugar. Water will cause sugar to dissolve, creating more density, therefore preventing the sugar from coating the egg white molecules for it to become more stable.
- NO traces of any type of fat should come into contact with the egg whites. Fats will interfere with the protein strand and will prevent the whites from foaming.
- A small amount of acid, (such as lemon juice, cream of tartar, or vinegar), will relax the proteins, helping to stabilize the meringue. Cream of tartar should be added when the egg whites begin to foam. Caution: Never use cream of tartar whip whipping the egg whites in a cooper bowl. It will cause a toxic reaction turning the egg whites slightly green.
- Room temperature egg whites is recommended to help develop foam when it begins to whip.
- Always whip the egg whites at high speed until slightly frothy on the surface. Gradually add in the sugar while the mixer is still running. Continue working until reaching desired peak.
- While whipping the egg whites, avoid waiting too long before adding in the sugar. Over whipping the whites will create dry, lumpy broken pieces of meringue, which will not have the correct aeration when it comes in contact with other ingredients later used in the formula.
- Prepare meringue just before you intend on using it. Allow it to sit at room temperature, or in the refrigerator. Over an extended amount of time, the meringue will begin collapsing, melt, or deteriorate it to a point where it is not suitable to be used.
Types of Meringue
There are three types of meringue that have different purposes: French (aka Common), Italian, and Swiss. Each type has a different use and are all prepared differently.
- French Meringue: Also known as Common meringue, is prepared by whipping egg whites until it begins to foam. Sugar is gradually added into the egg whites while the meringue begins to form. After all the sugar has been added, continue whipping on high speed until reaching desired peak. Common meringue is used in products that has an open, airy texture. It acts as a leavening agent when folded into batters creating air pockets when being baked and is best to be used as soon as it is prepared.
- Italian Meringue: Italian meringue is the most stable of the three. It is prepared by whipping the egg whites with cooked sugar. Sugar that is cooked with a small quantity of water to the temperature of 240°F (116°C), creating a syrup-like consistency. Once the meringue begins to develop and take shape, the sugar syrup is slowly poured into the meringue while the egg whites continue to be whipped. Italian Meringue is commonly used in the preparation of a variety of mousses and buttercreams.
- Swiss Meringue: Swiss meringue is another stable meringue that has multiple uses. Swiss meringue can be piped and dried out to make smaller confections and petit fours. Other uses includes as a filling, to lighten mousses and creams, and piped to add boarder and create other decorative elements. Swiss meringue is a stirred mixture of egg whites and sugar, cooked over a water bath until reaching a temperature of 140-160°F (60-71°C). It is then transferred to a mixer and is whipped until it reaches its desired peak.
