Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 1 serving
Preparation time: 30 minutes
Tips: Select the appropriate meringue.
Meringues
Cookies, Pastry Shells, Cake layers, Filling & Frostings
Ingredients
Preparation
All Type Meringue Base:
1/2 cup egg whites, room temperature
French: add to egg whites
1/2 cup Superfine sugar plus 1 Tbs. (4 oz), see note (2)
1 or 2 drops lemon juice or 1/2 tsp. cream of tartar
1 cup powdered sugar (4 oz), see note (3)
Optional flavorings: select one
Cocoa powder (6 Tbs)
Ground pecans (1 cup)
Candied fruit, food coloring etc...
Italian: add to egg whites
3/4 cup Superfine sugar plus 2 Tbs (6 oz), see note (2)
1/4 cup corn syrup
1/4 cup water
Swiss: add to egg whites
3/4 cup Superfine sugar about, 6 to 8 ounces, see procedure
Japonaise: add to egg whites
3/4 cup Suprefine sugar, see note (2)
1/2 ounce cornstarch
4 ounces blanched almonds, finely ground
Noisette: add to egg whites
1 cup Superfine sugar plus 2 Tbs., see note ( 2)
1/2 ounce cornstarch
8 ounces skinless hazelnuts, toasted, finely ground
few drops vanilla extract
FRENCH MERINGUE. Best for baked cookies, pastries shells, cake layers and Meringue Glace. If baked correctly, is very tender, light and fragile. Bake "au natural", mixed with nuts or cocoa powder, or as a cake/dessert base.
1. In a stainless steel bow, whip the egg whites with the lemon juice or cream of tartar until the mixture has quadrupled in volume and has the consistency of a thick foam, 1 to 2 minutes.
2. Still whipping at high speed, gradually add the sugar; this should take about 3 minutes. Continue to whip the meringue at high speed until stiff and glossy. Do not overwhip. If using powdered sugar, sift powder over meringue and fold using a rubber spatula. Incorporate flavor such as cocoa, nuts etc. if any.
3. Immediately pipe or spread the meringue into the desired shape and if to be bake, bake immediately. Meringue bakes well on a heavy baking sheet with a nonstick kind such as Teflon, Silicon mats, Aluminum foil or brown paper.
4. Bake at 210 F to 220 F degrees until dry, about 2 to 3 hours depending on the size. Meringue should not color as it is baked but should remain white. However, a slight hint of color (off-white) is acceptable.
5. Leave meringues to cool completely before removing from mats or foil. Meringues will not peel away from foil or mat while they are still warm.
To test fort doneness, dig a small amount of meringue from the center with the tip of a sharp knife. If only slightly sticky it will continue to dry at room temperature. If you like meringues as cookies with a soft center remove from oven as soon as a hard outer layer is formed.
Makes: about 1 quart. Baked, about 40 (2-inch) cookie meringues
ITALIAN MERINGUE. Best for dessert toppings, fillings, buttercream and making sherbet. This meringue is a good choice if the meringue must stand for some time. It is the preferred if to be eaten raw, added to a filling or when only the outside is browned as in Baked Alaska. If Italian meringue is baked all the way through it is harder than the French Meringue and not very pleasant to eat.
1. Place the egg whites in a mixing bowl so you will be ready to start whipping them when the sugar syrup is ready.
2. Boil the sugar, corn syrup, and water. When the syrup reaches 230 F (110C) degrees, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 240F (115C) degrees.
3. Remove the syrup from the heat and lower the mixer speed to medium. Pour the syrup into the egg whites in a thin, steady stream between the whip and the side of the bowl (if the syrup hits the whip it will splatter and cause lumps). Turn the mixer back to high speed and continue to whip the meringue until it has cooled completely and has formed stiff peaks.
Makes: About 1 quart.
SWISS: Best for dessert topping, fillings, buttercream, sherbet and occasionally for cookies and pastries if the smaller amount of sugar is used. May be baked or eaten raw. It will not hold as well as Italian Meringue and should be used fairly soon once it has been prepared. Typically used in butter creams and fillings.
1. Combine egg whites and sugar in a mixing bowl. Place the bowl over simmering water and heat to 140 F (60C) degrees, whipping constantly to avoid cooking the egg whites.
2. Remove from the heat and whip at high speed until it has cooled completely.
If this meringue is to be dried in the oven or piped or spread on top of a dessert, less sugar should be used to ensure a stiffer and lighter meringue.
Makes: about 1/2 to 3/4 quart.
JAPONAISE: Use for cake layers, cookies and pastries only.
1. Prepare your sheet pans, pastry bag, and a template if you are using one.
2. Combine the ground almonds and cornstarch. Reserve.
3. Whip the egg whites to a foam; they should quadruple in volume. Gradually add the sugar and whip to stiff peaks.
4. Gently fold the almond mixture into the egg whites by hand. Pipe or spread into the desired shape immediately.
5. Bake as directed in individual recipes.
Makes: 1 (10-inch) or 20 (2 1/4-inch) shells.
MERINGUE NOISETTE: Use for cake layers, cookies and pastry shells and Meringue Glace.
1. Draw 1 (10-inch) circle on a sheet of baking paper, or place pattern under Silicone mat. Place the paper upside down on sheet pans and set aside.
2. Remove as much skins from the toasted hazelnuts as comes off easily, then grind the nuts to a fine consistency. Combine with the cornstarch.
3. Whip the egg whites to a thick foam; they should quadruple in volume. Still whipping, gradually add the sugar, taking 3 to 4 minutes to add all of it. Continue to whip the meringue until it forms stiff peaks. Add the vanilla. Carefully fold the nuts and cornstarch mixture into the meringue by hand.
4. Place the Meringue Noisette batter in pastry bag with a No.4 (8 mm) plain tip ( use a No. 3 (6 mm) if making a smaller size). Pipe the batter in a spiral within the circle drawn on the paper, starting in the center and working to the outside.
5. Bake immediately at 250F (122C) degrees for approximately 1 hour or until dry.
NOTE: 1) 1/2 cup egg whites = 4.25 oz = 4 lg. egg whites
2) To make Superfine sugar, process MEASURED amount of regular granulated sugar few minutes in the blender to produce a finer grain.
3) To measure spoon lightly into cup.The powdered sugar produces a very light meringue. To make meringue using all granulated sugar (Superfine) replace powdered sugar in the recipe with 1/2 cup + 1 Tbs. Superfine sugar.
