MERINGUE MAIN TYPES AND TECHNIQUES - FRENCH - SWISS - ITALIAN

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#frenchmeringue
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Tools used in this recipe
1 spoon
Star Tip
Tip 12
Pastry Bags
1 small baking sheet (home oven size)
1 mat ‘Silpat’ (home oven size)Small Sauce Pan
Medium Sauce Pan
Mixer

RECIPE

FRENCH MERINGUE
200gr Egg Whites
160gr Granulated Sugar
160gr Powdered Sugar
Pinch of Salt
1 Tbsp Lemon Juice

SQWISS MERINGUE
200gr Egg Whites
320grSugar
Pinch of Salt
1 Tbsp Lemon Juice

ITALIAN MERINGUE
200gr Egg Whites
60gr Sugar
Pinch of Salt
1 Tbsp Lemon Juice

Syrup
80gr Water
320gr Sugar

INSTRUCTIONS

FRENCH MERINGUE

Beat the egg whites, the salt and the lemon juice at medium speed.
Once some peaks begin to form on the surface, add the sugar in two or 3 parts.
Once the egg whites start to peaks and are shiny, they are done.
If you narrate going to use this meringue for a sponge cake, it should have a lighter consistency. For a souffle slightly thicker, and for meringue cookies and a Pavlova a completely dense consistency.
Then we add the sifted powdered sugar, and mix carefully.
Bake it at 200F between 1 to 3 hours depending of the size.
Turn off the oven and leave overnight.
If we want to give a shiny touch, sprinkle it with powdered sugar and let it rest for about 10 minutes before take it to the oven

SWISS MERINGUE

Place all the ingredients in the bowl and beat them manually on bain-Marie.
When the temperature reaches between 135F and 140F It would be ready to take it to the mixer, or when introducing the little finger on the surface we notice a strong heat.
Remove the bowl from the Bain Marie, and take it to mixer at medium-high speed until the bowl gets to room temperature.
The egg whites should become shiny and thick in consistency.
This meringue is perfect to make decorative figures and to decorate cakes and pies.
Bake it at 200F between 1 to 3 hours depending of the size.
Turn off the oven and leave overnight.

ITALIAN MERINGUE

Beat the egg whites, the salt and the lemon juice at medium speed.
At the same time bring to boil the water and the sugar.
Once some soft peaks begin to form on the surface of the egg whites, add the sugar in two or 3 parts.
When the syrup reaches 240F, remove it from the heat and add it little by little, to the whites on the edge of the bowl without stop beating.
Beat at medium-high speed until the walls of the bowl are at room temperature.
The egg whites should turn bright and have a thick consistency.
This meringue is ideal for decorating cakes and pies. It is also used to make the famous macarons.

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