1 Focus on the Meringues

2 What is a Meringue Confection or Cake Based on egg whites and sugar, never yolks An egg white foam stabilized by sugar Delicate mixture Session 2: Used to aerate mixtures like mousses Used to leaven by trapping air in a baked item (i.e. soufflés)

3 Making a Meringue Clean and grease-free utensil Egg whites only Bowl and a balloon whisk or whip attachment Whip white to soft peak or to 4x volume Add sugar gradually Whip until not gritty but shiny and wet Acids help

4 Types of Meringues French or common Swiss Italian

5 French or Common Meringue 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, page 413 Pipe and bake: what temp.??? Classic Australian Dessert: Pavlova

6 Swiss Meringue 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 Why is this meringue is “egg safe”?

7 Italian Meringue Hot (~245 F) sugar syrup is poured over the whipping whites May not be egg safe if only a small amount of sugar is added Stable As topping, as aerator

8 Other Uses of Meringue: As a cake As a layer

9 Dijonnaise (Japonaise) Light, crisp almond meringue Named after Dijon, capital of Burgundy, France Layered with filling or serve as a layer in a cake

10 Succès like meringue but cake-like texture with high % ground almond. Progrès same but with hazelnut.

11 Dacquoise A nut meringue cake filled with cream:

12 Lab: Make Pavlova Make nut meringue stacked napoleon dessert Make filling(s) for Pavlova and nut meringue and assemble.