French Meringue Is the Dessert That Will Make You Look Like a Star

by Lionel Casey

I came across a vintage video the alternative day of my mom and daughter making meringue together. Mom became traveling us in Brooklyn from Sydney, and my daughter Opal needs to have been around three years antique. Mom’s working the handheld beaters, and Opal is standing on a stool after her, spooning inside the caster sugar a tablespoon at a time, as we always do. I found out to make meringue similarly from the same lady: one step at a time, slowly being given extra obligation until I should fly solo. That’s how you grasp meringue, step by step, and preferably with someone guiding you through secrets and techniques.

As an Australian, getting to know to make meringue is a ceremony of passage, and some recommendations for its achievement are exceeded down along the way. The pavlova, a cake-shaped meringue topped with whipped cream and fruit, is the unofficial country-wide dessert rolled out for nearly every event—holidays, birthdays, and dinner parties included. Meringue may be homey or high cease, and it never seems to exit of fashion. There are no boundaries aside from one’s creativeness. It is essentially a clean canvas. Meringue is likewise an excellent gluten-free alternative, however extra importantly; I haven’t begun to satisfy a person who isn’t always inspired through a properly-made, beautifully adorned meringue.

In the summertime, I’ll enhance a quiet pavlova with a medley of berries or stone results. If I can get my hands on passion fruit—its tang and tartness reduce fantastically thru a pavlova’s sweetness—I love to smother the entirety from the juice to the seeds over the top. Dollops of yogurt, whipped cream (a recipe in my ebook Simple Cake), fruit curd, or a mixture of the 2 is by no means an awful concept. I’ll make person meringues in the more excellent parts of the 12 months; their batter swirled with chocolate or floor hazelnuts earlier than baking. I’ll plop some Nutella or chocolate whipped cream on top and serve chocolate shavings and poached fruit on the side.

Meringue is less expensive and doesn’t take long to bake. It can now and then be temperamental, but if you know and comply with a few tips, meringue can turn out to be a dessert you effectively whip up on a whim.

Tips and Tricks for Meringue Success

Meringue whips up quality in a squeaky clean bowl wherein no residual oil or fats are left in the back to disturb or deflate it. Thoroughly accessible your blending bowl and whisk attachment earlier than you start, and consider wiping them down with a dash of white vinegar.

Avoid letting any egg yolk—even a tiny amount—into meringue batter, which also can deflate it. I discovered from Shirley O. Corriher’s ebook BakeWise to use the three-bowl approach to split the eggs. Crack the egg and drop the white into a tiny bowl, and if the yolk fails to destroy and the white is uncontaminated, switch the white to the combination bowl for beating. If it receives contaminated, shop it for breakfast and begin once more.

Meringue deflates and won’t stay crisp in humidity. So on substantially muggy days, both near the home windows and positioned the air-conditioning on while you’re beating, baking, and storing the meringue, or select some other dessert.

Standard granulated sugar will work in meringues, but I decide on a satisfactory sugar that whips into egg whites without difficulty. Consider the usage of caster sugar or grinding granulated sugar in a meals processor until very quality.

Be careful now not to overbeat the egg whites. This can rob too much of the moisture from the meringue, and it will not make more significant as a great deal inside the oven. If the egg whites start to look lumpy instead of glossy and smooth, they have become overbeaten.

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