Meringues (Italian, French, Swiss)

Italian Meringue

(soft ball stage)

use as topping for cakes, pies

unbaked

water --- 115 grams

A:asugar ---340 grams

egg white ---225 grams

salt --- pinch

B: sugar --- 110 grams

• wipe little vinegar around the kitchen aid bowl which is for whipping egg white

• pour water and sugar A into a small saucepan, stir to combine

• place the pan over low to medium heat

• place the egg white in a kitchen aid blow

• when the sugar syrup comes to a boil, put kitchen aid blow on the it warm the egg white for few second

• begin whipping the egg whites, put salt in. whip whites until white and frothy. medium peak

• gradually add the sugar B to the whipping egg whites

• when the sugar syrup reaches 240 F, add sugar syrup in a slow stream to the whites while they are whipping. be careful not to pour the sugar onto the whisk, but rather down the side of the bowl while it is whipping.

• whip until cooled

Italian Meringue buttercream

Italian Meringue --- 1 batch

butter, soft and cubed --- 675 grams

(butter melt at 82 F)

• gradually add the butter in Italian Meringue

• increase speed to high and beat until smooth

• flavor and color the meringue

French Meringue

egg white ---225 grams

salt --- pinch

A: sugar --- 225 grams

granulated or confectioners' sugar -- 225 grams

• combine egg whites and salt in mixing bowl

• whip on medium speed until risen in volume and whites begin to hold shape around the whisk

• add the sugar in a slow stream, beating until desired peak

• fold in the second sugar by hand, pipe as instructed

• bake at 225 F

swiss Meringue

can be bake / use offen

egg whites -- 225 grams

salt --- pinch

sugar --- 450 grams

• everything into a kitchen Aid bowl, place over simmering water

• stir with a hand whip until sugar melt and whites are hot(130-140F)

• remove from heat and place on the mixer

• whip until and stiff