Meringues

Question 1

Method of making french meringue

Answer 1

1. Line a baking sheet with parchment or silpat
2. In a clean bowl, whisk the egg whites until stiff peaks
3. With the beaters still running, whisk in the caster sugar 1 tbsp at a time, ensuring the meringue is whisked back to stiff peaks between each addition
4. Whisk in the remaining sugar in gradually, bringing the meringue back to stiff peak as you
   slowly rain in the sugar.
5. Transfer to a piping bag and pipe as needed.
6. Dry the meringues out at 120°C on the bottom third shelf for 1.5 - 2 hours until completely dried out, feel light for their size and have taken on as little colour as possible

Question 2

Important MEP points for meringue

Answer 2

• Clean equipment, no fats/grease
• Glass bowl or metal rather than plastic; not too large
• Check there are no yolks in whites
• Room temperature egg whites
• Line baking tray with parchment or silpat
• Preheat oven to 120°C on the bottom third shelf

Question 3

How to prepare a baking sheet for meringue?

Answer 3

Line with parchment or silpat

Question 4

How does a pavlova differ to a french meringue?

Answer 4

• Pavlovas are soft and chewy inside; french meringue is dried throughout
• Pavlovas have the addition of cornflour and vinegar at the end of mixing

Question 5

Why is the meringue weeping sugar syrup?

Answer 5

• Cooked for too long, too high temp
  *Whites underwhisked

Question 6

Why is the meringue mixture too soft?

Answer 6

• Sugar was added before egg whites reached stiff peaks
• Mixture beaten for too long once sugar had been added

Question 7

Method of making Italian meringue

Answer 7

1. Add sugar and water to pan and gently melt the sugar. Take to 115C.
2. When syrup reaches 105C, whisk egg whites to stiff peaks
3. Take syrup to 118C, then slowly pour into egg whites while whisking continuously
4. Continue to whisk until meringue takes on a pearlescent sheen, holds a soft peak and is completely cooled

Question 8

What is the sugar to egg white ratio for meringues?

Answer 8

2 parts sugar to 1 part egg white

Question 9

What types of meringue are there and what sugars do they use?

Answer 9

• French meringue - caster sugar
• Swiss meringue - icing sugar
• Italian meringue - sugar syrup

Question 10

What are sugar syrups between 104 - 108 - 110°C (Vaseline, short thread, long thread) used for?

Answer 10

Syrup and sorbets

Question 11

What are sugar syrups at 115°C (Softball) used for?

Answer 11

Fudge & Fondant

Question 12

What are sugar syrups at 120°C (Firmball) used for?

Answer 12

Mousse based ice creams
Italian meringue

Question 13

What are sugar syrups at 124°C (Hardball) used for?

Answer 13

Marshmallows

Question 14

What are sugar syrups at 138°C (Soft Crack) used for?

Answer 14

Soft toffee

Question 15

What are sugar syrups at 155 - 160°C (Hard Crack) used for?

Answer 15

Hard toffee
Nougat

Question 16

What are sugar syrups at 152°C used for?

Answer 16

Spun sugar

Question 17

What are sugar syrups at 194°C (Caramel) used for?

Answer 17

Sauce and flavourings

Question 18

Why has Swiss meringue failed to thicken or increase in volume?

Answer 18

• The pan of water was too hot which caused the mixture to collapse
• The mixture was not whisked enough over the heated water

Question 19

Why has the Swiss meringue mixture collapsed?

Answer 19

• The mixture was not whisked enough over the heated water
• The mixture was not whisked to cool once removed from the water

Question 20

Why has Italian meringue mixture failed to thicken or increase in volume?

Answer 20

• The sugar syrup was not hot enough when poured onto the whites
• The egg whites were not taken to stiff peaks before the addition of the sugar syrup
• The sugar syrup was added too quickly to the whisked egg whites

Question 21

Why has the Italian meringue mixture collapsed?

Answer 21

• The mixture was over-whisked
• The sugar syrup was taken to too high a temperature