Refrigerate any leftovers promptly. For a sweet, fluffy cake icing, make old-fashioned seven-minute boiled frosting instead of meringue. This frosting resembles marshmallow cream, and it's at its best while still warm. Combine water, sugar, salt and cream of tartar in a saucepan and bring to a boil. Whisk some egg whites in a bowl, just until they're light and fluffy, not stiff.
Slowly add the heated sugar mixture and beat. The frosting miraculously doubles in size and becomes shiny and slightly sticky. Slather it over cream pies, cakes and cupcakes and eat immediately. When you're short on time, you can use canned whipped cream or even a tub of softened whipped topping to decorate cream pies.
These products don't taste as good as homemade, but they'll work in a pinch. Combine mascarpone or ricotta cheese with whipped cream to make a quick filling for eclairs and other delicate pastries. Although there are many worthy substitutes, sometimes only meringue will do.
Newsletter Shop Help Center. General Discussion. Log In Sign Up. Pies Meringue Whipped Cream. Want to stay up to date with this post? If you have a second mixer bowl, place the bowl with the cream in the refrigerator; if you have only one mixer bowl, transfer the cream to another container, and place in refrigerator.
Thoroughly wash and dry the second or now-empty mixer bowl, along with the whisk attachment. Turn the egg whites into the clean stand-mixer bowl. Attach a candy thermometer to the side and place the pan over medium-high heat. As the liquid begins to bubble, swirl the pan to dissolve the sugar and as the syrup reaches a full simmer, swirl the pan intermittently fig. Reduce the heat to medium-low.
Begin whipping the egg whites on medium speed; when they are foamy, add the cream of tartar and continue whipping. While beating the whites, check the sugar syrup; the desired outcome is for the sugar syrup to reach degrees at the same time the egg whites form glossy, soft peaks. Should one element appear to outpace the other, either lower the heat on the sugar syrup or remove it from the burner altogether or lower the speed on the mixer, and wait for the other to catch up.
A meringue is essentially an airy, light, and sweet mixture of whipped egg whites and sugar. Most interestingly, despite only requiring a couple of ingredients, there are different ways to prepare a meringue, and these different methods lend itself to different applications. In general, meringues require some form of whipped up egg whites and incorporation of sugar.
In this article, we will be touching on the 3 different types of meringues — French, Swiss, and Italian, how to use them, and tips on making them!
French meringue is made by first whipping up egg whites until the mixture reaches soft peaks, before gradually adding sugar until the mixture reaches stiff peaks. When unbaked, the French meringue loses stability over time. Application : This style of meringue is the easiest to make, and most popularly used for making into meringue cookies.
This style creates the lightest meringue, but also the least stable.
0コメント