How to Make Meringue: French vs Swiss vs Italian
ฝัง
- เผยแพร่เมื่อ 20 ก.ค. 2024
- FRENCH MERINGUE RECIPE ► bit.ly/310CfwS
SWISS MERINGUE RECIPE ► (coming soon- later in the series)
ITALIAN MERINGUE RECIPE ► (coming soon- later in the series)
SUBSCRIBE ► th-cam.com/users/BakerBettie...
BETTER BAKING SCHOOL ► betterbakingschool.com/
-------------------------------------------------------------------------
ORDER THE BAKER BETTIE COOKBOOK!
Amazon- bit.ly/BetterBakingBook
Bookshop- bit.ly/Betterbakingbook
Barnes and noble- bit.ly/BetterBakingbook
Chapters indigo- bit.ly/BetterbakingBook
Indiebound- bit.ly/betterbakingbook
-------------------------------------------------------------------------
PRODUCTS USED (affiliate links)
Stand Mixer: amzn.to/3b4RiJd
Mixing Bowls: amzn.to/2W54Osf
Candy Thermometer: amzn.to/3b7gH55
---------------------------------------------------------------------------
FOLLOW ME ON:
Facebook: / bakerbettie
Instagram: / bakerbettie
Email Subscription: bit.ly/2RJS1ZA
Website: BakerBettie.com
--------------------------------------------------------------------------
INGREDIENTS FOR FRENCH MERINGUE:
1 1/4 cups egg whites (from about 9 large eggs, 270 grams)
pinch of cream of tartar OR a few drops of lemon juice or vinegar (optional, but helps stabilize)
1 1/3 cups - 2 2/3 cups granulated sugar (270 grams -540 grams)
--------------------------------------------------------------------------
Meringue is a classic pastry component that is used for many different applications including pie topping, pavlova, buttercream frosting, to lighten sponge cakes, meringue cookies, and so much more.
In its most basic form, meringue is simply egg whites that have been whipped with sugar. There are 3 types of meringue- French Meringue, Swiss Meringue, and Italian Meringue. Each type of meringue has its own method and best uses.
#meringue #bakerbettie #stayhome
Hi I'm a pastry chef and have been batch baking french meringue for over 25 years
Whilst it is correct the whites do not whip until they are warm, it is a false premise that they must be warm to begin.
Whipping from cold allows the proteins to denature fully before the structure begins to form
The liquid will absorb more air from cold, giving a lighter texture in the end result.
It is also an important step in the dehydration process which is essential to avoid graining and give a stable foam.
The mixing action will raise the temperature of the whites sufficiently , and they will start to whip up when they are ready.
We also never add sugar until the whites reach their maximum volume and become dry and fluffy. - but if there is excess moisture then the mixture will split before this stage occurs. This is why everyone says to not overwhisk the whites. Again, a false premise. If the whites are very fresh they will contain all their ovulmucin, which is a gelling agent that degrades with age- so will contain very little free water, and if they are seperated 24hrs in advance and slowly whisked from cold, they will become dry enough to prevent the mixture splitting and graining, allowing you to build maximum volume and stability without sacrificing one for the other:):)
OMG!! I’ve tried sooo many lemon meringue pie recipes for the last 10 years and always end up with a weepy wet bottom and floating meringue no matter what recipe/method I tried. Who knew this whole time I could’ve been using an ITALIAN meringue on this French pie to solve my problems! Excuse me while I rush to the kitchen! 🙌🏻😃
Yes! Will be so much better!
Great & clear info !! Thanks !!
May I pretty PLEASE have the amounts of ingredients for the Italian meringue? My lemon pie is chilling now and I would love to make your recipe! Thank you!!!
great demonstration, presentation, explanation.
Thanks
Glad it was helpful!
Awesome 👏 well done it really helped me!!!
I'm so glad to hear that!
This was very helpful. Thank you.
You're welcome!
I really love these guides on baking fundamentals. Feel like there's no one else really doing this,
Great! Thank you!
You're so welcome!
Thank you!
I was trying the swiss meringue, and found that the whites started to cook before reaching 160F, which is actually true, whites cook between 144 and 149f ... even keeping them well stirred, they absolutely won't whip at this temperature, they seem to be denatured
Hi, Thanks so much. Very helpful. How long will an Italian meringue stay stable on a pie if refrigerated. I plan to use on a Key Lime Pie.
About 2 days before it starts to wilt.
Very interesting and informative. I didn't know there were so many types of meringue. The Italian meringue recipe reminds me very much of a recipe for cake frosting called "boiled frosting"; that is, the sugar and water were brought to temperature and then poured slowly into the beaten egg whites. Could Italian meringue be used to frost cakes?
Philip Webb do you mean Italian meringue buttercream? It started with making Italian meringue and than add some butter.
So, boiled frosting is also known as 7 minute frosting. Typically, to make this you beat it over a double boiler as its heating, it has a slightly different texture than italian meringue. But yes, you can use italian meringue to frost a cake. Typically, for cake, butter is beaten into the italian meringue to make italian meringue buttercream.
There is a style of frosting called boiled frosting or 7 minute frosting. That is essentially the same as Italian meringue but it is beaten while it is heated. It's a very old style of frosting.
Baker Bettie thank you!
Do you have any recipes for almost homemade cakes using box mix, for example pound cake lemon cake.
I don't! But I know another blogger who does a lot of them. Beth from the First Year. Here is a link to a lot of her box cake recipes that are a little doctored up: thefirstyearblog.com/?s=cake+mix&submit=%EF%80%82
Where is the recipe for Italian meringue? I can't find it on the website either
You can find it within this buttercream recipe:bakerbettie.com/italian-meringue-buttercream/
Mam please upload complete recipe and methods of preparation for Swiss & Italian meringue 🙂
You can find them on my website! BakerBettie.com
Hi, would you please give a basic ratio of sugar to water and egg whites for italian meringue, for a regular key lime pie for example. I had to throw away 3 meringues over the weekend and though I ended up with some good ones as well, Im so confused why it worked sometimes and why it didnt. I was thinking too much water, then different size of eggs. It would be super helpful if you could please share some exact measurements.
I’ve made Italian meringue several times so I can help you. 2:1 is the standard sugar to 🥚 white ratio for any meringue, and you want a 3:1 sugar to water ratio for the syrup Italian meringue.
How do u get the Italian meringue brown on top? Can I just put it under the broiler for a few minutes?
You can but watch it very carefully. If it's in too long it will melt. A baking torch is your better option.
I Try to meringue : France methode. Using powder sugar instead of granulated or castor sugar. In 30 minute first my door oven little bit open. And my meringue still wet after 1hours & 30minutes on baking total. Would you like to help me where is the error ?
I do not suggest using powdered sugar. Granulated sugar is imperative for any type of meringue recipe.
@@BakerBettie thnk you
I noticed that you didn’t seal the meringue to the pie crust. Why is that?
It's just really not necessary with Italian Meringue. That really helps with french meringue though! I'm going to be sharing that lemon meringue pie tutorial later in the series!
Baker Bettie I look forward to your future tutorial. My meringue always shrunk away from the edges of the crust and it always sweated.
MAC-AH-RON not RHÔNES!
It looks like you don't scrape out bowls when adding the ingredient to another bowl. That looks wasteful. IMO it is unconscionable and elitist to waste food.