The art of french pastry phần 177
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Sifttheconfectioners’
sugarandsetaside.
2 Dividethegranulated
sugarintothree50-gram
portions.
3 Carefullywashanddry
thebowlandwhiskof
yourstandingmixer.Place
theeggwhitesandsea
saltinthebowlandwhip
onmediumspeedfor30
seconds.
4 Addthefirst50-gram
portionofsugartothe
lightlymixedeggwhites
andwhipfor2minutesat
thehighestspeed.Don’t
forgettosetatimer.You
needtowhipforthefull2
minutestoincorporate
enoughair.
5 Lowerthespeed,add
another50gramsof
sugar,thenturnthespeed
backuptohighandwhip
foranother2minutes.
Turnthespeeddown
again,addthelast50
gramsofsugar,turnthe
speeduptohigh,andmix
foranother2minutes.
Thetotalmixingtime
shouldbe6minutes.
6 Afterthe6minutesof
mixingyoushouldhavea
stiff,shinymeringue.Take
thebowloffthemixer.
Removethewhiskand
carefullyscrapethe
meringueintoalarge
widebowl,whichwillbe
moresuitableforfolding.
Addallofthesifted
confectioners’sugarand
thevanillaextracttothe
meringue,thenfolditin
withalargerubber
spatula,turningthebowl
counterclockwisewith
onehandeachtimeyou
fold.Themoreefficient
youarewhenyoufold,
thelessthemeringuewill
collapse.Sincethedry
ingredientsalwaysendup
onthebottomofthe
bowl,youmustbecareful
toscrapethebottom
eachtimeyouscoopup
themeringueandfold.
Butbecarefulnotto
over-foldoryour
