MERINGUES

MERINGUES ( under const..........)

DEFINITION:-Foam of egg whites and sugar, beaten with flavorings and baked to a desired consistency.sometimes can be used without baking.

It is a

nSoft light and delicious bakery product
Easy to make and can be used in wide variety of elegant products.

Understanding meringue

• nTo make meringue we need to whip egg whites, nIt is like blowing air into a balloon.
• nBeating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles.
• nSugar stiffens the foam.
• nA meringue foam which us a collection of bubbles.
• n Fat interferes with the formation of a good foam in the egg whites. Fats tend to collapse egg foams.Even a small amount of fat in egg white will spoil the meringue
  
• nCold eggs separate more easily than those at room temperature because the whites hold together better.
• Egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating.
• nCopper, stainless-steel, or glass bowls work best as their surface is more smooth and can be cleaned with ease.
• Utensils should be cleaned properly and dried, should also be grease free.
• When the air has more humidity the quality of meringue can't be good as moisture will spoil the foaming of egg white.
• nDo not add sugar before whipping the egg whites. Adding sugar at the beginning can double the time you have to whip the egg whites to get a foam.

Basic Method of making meringue

• Types of meringue

According of method of processing meringue can be classified into three types:

French Meringue

Swiss Meringue

Italian Meringue


Problems In Meringue

• nCracked Meringues
• nWeeping Meringue
• nBeading or moisture droplets
• nShrinkage
• nLimp or soggy
• nMeringues stick to baking sheets