Meringues

Question 1

Basic method for swiss meringues

Answer 1

Whisk egg whites to stiff peaks.
Add sugar in 1 tbsp at a time and whisk back up to stiff peaks in between adding.
Stream the remaining half sugar in and whisk back up to stiff peaks.
Pipe or shape on baking tray lined with parchment or silpat
Bake in oven at 120C on lower third rack until completely dried out and meringues peel off paper easily.

Question 2

How to prep baking tray for meringues?

Answer 2

Lined with parchment

Question 3

How does pavlova differ from swiss meringues?

Answer 3

Vinegar or lemon juice is added

Question 4

How to tell meringues are cooked through?

Answer 4

Completely dried out, peels off parchment easily

Question 5

How much sugar for meringues?

Answer 5

Double of egg white quantity

Question 6

What type of sugar to use for meringue cuites?

Answer 6

icing sugar

Question 7

What type of sugar to use for Italian meringues?

Answer 7

caster or granulated

Question 8

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

Answer 8

Syrup not hot enough

Question 9

Why has Italian meringue mixture collapsed?

Answer 9

Overwhisked or syrup too hot