Meringues
Four meringues, each made with 100 g of egg whites and twice their weight in sugar. What changes is how the sugar goes in: as a syrup cooked to 118 °C (245 °F), straight in, or warmed with the whites.
- Makes
- 1 batch of each
- Each version
- 365 g
Scale
batches
Italian meringue
| Ingredient | Grams | % of egg whites |
|---|---|---|
| 65 g | 65% | |
| 200 g | 200% | |
| 100 g | 100% | |
| Total | 365 g |
- Cook the water and sugar to a syrup at 118 °C (245 °F).
- Whip the egg whites to soft peaks, pour in the syrup and keep whipping until cool.
- Pipe, then brown with a kitchen torch or in the oven at 210 °C (400 °F) for 2 minutes.
French meringue
| Ingredient | Grams | % of egg whites |
|---|---|---|
| 100 g | 100% | |
| 100 g | 100% | |
| 100 g | 100% | |
| Total | 300 g |
- Whip the egg whites with the superfine sugar into a French meringue.
- Fold in the sifted powdered sugar gently.
- Pipe onto parchment paper and dry in the oven at 80 to 90 °C (175 to 200 °F) for at least 2 hours.
- Keep the meringues in a warm, dry cabinet.
Swiss meringue
| Ingredient | Grams | % of egg whites |
|---|---|---|
| 100 g | 100% | |
| 200 g | 200% | |
| Total | 300 g |
- Whisk the egg whites and sugar over a water bath (bain-marie) until they reach 50 °C (122 °F).
- Whip until cool.
- Pipe onto parchment paper and dry in the oven at 80 to 90 °C (175 to 200 °F) for at least 2 hours.
- Keep the meringues in a warm, dry cabinet.
Cold meringue
| Ingredient | Grams | % of egg whites |
|---|---|---|
| 100 g | 100% | |
| 100 g | 100% | |
| 40 g | 40% | |
| 60 g | 60% | |
| Total | 300 g |
- Warm the egg whites with the sugars over a water bath (bain-marie) to 45 °C (113 °F).
- Whip until completely cool and firm.
- Pipe onto parchment paper.
For bakers in the US
- Glucose syrup DE38
- Thick glucose syrup (sold as glucose, DE 38 to 42); light corn syrup is thinner and less ideal
- Invert sugar
- Invert syrup such as Trimoline
