The art of french pastry phần 179
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canalsooccuriftheoven
heatistoohigh.
Remember,eggwhites
arefullofwater,andtoo
muchheatwillmakethat
watersizzleandevaporate
quickly,breakingtheshell
open.Sometimesthe
evaporatingwater—which
issugarwater—willform
dropletsonthesurfaceof
themeringueandsolidify
inroundcaramelized
spheres.
STORAGE
Afterbaking,allowthe
meringuestocool
completelyandusethem
rightaway,orstorethem
atroomtemperatureinan
airtightcontaineralong
withapacketortwoof
silicagel.Theywillkeep
forweeksoreven
months.Donotkeepin
therefrigeratororfreezer
ortheywillbecomesoggy
andmelt.
WHYIADDTHE
SUGARINTHREE
SEPARATE
ADDITIONS
Thealbumenof
theeggwhites
doesitsbestjob
atwrappingitself
aroundair
bubbleswhenthe
sugarisadded
gradually.Egg
whitesaremade
of85percent
water,andifyou
addallofthe
sugaratonce,the
waterintheegg
whitesandthe
sugarwillturn
intosyrup,which
willgetin
betweenthe
albumenandthe
airbubbles.The
resultwillbea
mixturethat
won’texpand
well.
