The art of french pastry phần 175
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (54.3 KB, 5 trang )
Thereare3different
techniquesformeringue:
French,Italian,andSwiss.
FRENCHMERINGUE
Frenchmeringue,made
with2partssugarto1part
eggwhite,isusuallyused
forhard-shelled
meringues.Thismight
seemlikealotofsugar,but
itisrequiredtoproducea
hardshell.Reducingthe
amountofsugarresultsin
asofter,gooeytexture.
Frenchmeringuecanbe
flavored,usuallywithdry
ingredientssuchas
chocolate,coffeepowder,
spices,orgroundnuts.
BakedFrenchmeringues
arealwaysstoredatroom
temperatureinanairtight
container.Sincetheyare
freeofwaterandloaded
withsugar,theybasically
cannotspoil.Ifstoredin
therefrigeratororfreezer
theywillbecomesoggy
overtime,becausethey’re
veryporousandwill
absorbthehumidityinthe
air.
ITALIANMERINGUE
Italianmeringueismuch
softerthanFrench
meringue.Itisneverused
tomakehardshells.
Rather,itisusuallya
componentofanother
recipelikebuttercreamor
amousse,addedtocreatea
lightertexture.Itcanalso
beusedtofrostpastries
suchasbakedAlaska,orto
topatartsuchasalemon
meringuepie.
SWISSMERINGUE
Theproportionsofsugar
andeggwhitesinSwiss
meringue,alsousedfor
hard-shellrecipes,arethe
sameasinFrench
meringue,1parteggwhites
to2partssugar,butthe
methodisdifferent.The
eggwhitesandsugarare
combinedinthebowlof
yourmixerandarefirst
whippedtogetherbyhand
overabain-marie(double
boiler)ofhotwateruntil
themixturereaches
