1. Meringues

2. History on Meringue
The 1938 edition of Larousse Gastronomique tell us that meringue was invented in 1720 by a Swiss pastry chef named Gasparani. Queen Marie Antoinette is said to have enjoyed these. Recent editions of this book do not reference the 1720 date and they attribute the invention of meringue to Gasparini, a Swiss pastry cook who practiced his art in a small German town of Meiringen. Recent editions also add that until the early 19th century, meringues cooked in the oven were shaped with a spoon; it was Careme who first had the idea of using a piping bag.

3. What is Meringue ?
The mixture of beaten egg whites and sugar can be used to top pies, to give volume to cakes and soufflés or to make light, crisp cookies and other delicate sweets.

4. Meringue without sugar is called ?
Not a meringue / Simply beaten egg whites Egg White Facts
Measure by volume 8-9 egg whites per cup
Egg whites alone can increase in volume 8 times.
Egg whites contain % water
Albumen also known as egg white, Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies.

5. Egg whites Old Egg Whites Creates a lot of foam but is very unstable.
Protein has somewhat broken down due to the age of the egg.
Fresh Egg Whites
Create less volume but makes a very dense air cell structure.
Small air pockets versus large air pockets

6. Sugar in Meringue
Effects of sugar on the foam Helps stabilize the foam especially in the oven
Delays the foaming process.
Decreases the volume and lightness of the meringue

7. When to add the sugar ?
Wait until the egg whites have increased in volume by four times
The type granulation Should always be of fine
granulation since it will dissolve faster

8. Basic Ratio for Meringue
Soft Meringue 1 part of egg whites to 1 part of sugar
Hard meringue 1 part of egg whites to 2 parts of sugar

9. Salt and Meringue Acts as a flavor enhancer
Increases the amount of time needed to whip the egg whites
Decreases the foams stability
Add salt once the foam has quadrupled

10. Acid and Meringue Citric acid ( Lemon juice) Tartaric acid solution
Cream of Tartar
Why add acid ? IT HELPS PROVIDE A MORE STABLE FOAM
Ratio of acid to whites: A GOOD BASIC RATIO IS 1 TEASPOON CREAM OF TARTAR TO 1 CUP OF EGG WHITES
Rule of Thumb: .3 cream of tarter to 1 pound egg whites

11. Flavorings and coloring
NUTS, COCOA POWDER AND OTHER FLAVOR
AS WELL AS COLORING
CAN BE ADDED TO MERINGUE
THESE ITEMS CAN BE ADDED JUST BEFORE THE MERINGUE HAS FINISHED WHIPPING TO THE PROPER STIFFNESS SOFT OR HARD

12. Fats and Meringue ANY FAT SUBTANCE OR EGG YOLKS
(WHICH ARE IN FAT) IS A FOAM INHIBITOR
AND EVEN ONE DROP WILL KEEP THE EGG WHITES FROM BECOMING COMPLETELY STIFF
FAT WILL SHORTEN THE PROTEIN STRANDS

13. Copper Bowls and Meringue
A VERY STRANGE INGREDIENT INDEED, WOULDN’T YOU SAY…?
THE COPPER BOWL PRODUCES STABLE EGG WHITE BY COMBINING COPPER WITH CONALBUMIN (THE PROTEIN IN THE EGG WHITES)
THIS COPPER CONALBUMIN PROTEIN REMAINS MOIST AND FLEXILBLE EVEN WHEN SLIGHTLY OVER BEATEN AND PROVIDES A MORE STABLE FOAM

14. PRECAUTION OR GUIDELINES
NOT CRITICAL, BUT TRY TO USE EGG WHITES AT ROOM TEMPERATURE
USING FRESH EGG WHITES
NO FAT IN MIXING BOWL, OR THE WHIP (NO YOLK)
NO FOREIGN PARTICALS IN THE SUGAR
USING A COPPER BOWL WILL HELP

15. French or Common Meringue
BEST FOR BAKING
BEST TO BE MIXED WITH NUTS
AND USED TO MAKE BOTTOM CAKE LAYERS
IT IS VERY TENDER AND FRAGILE
SHOULD BE WORKED QUICKLY
SHOULD NOT BE FOLDED INTO A MOUSSES UNLESS PASTEURIZED

16. SWISS MERINGUE
COULD BE DESCRIBED AS A MIXTURE BETWEEN FRENCH AND ITALIAN MERINGUE
THIS MERINGUE HAS BEEN PASTEURIZED BY HEATING THE MIXTURE UP TO 140 F WITH THE SUGAR
IS A QUICK PROCESS
IT EASIER TO PRODUCE THEN AN ITALIAN MERINGUE
NOT AS STABLE, SHOULD BE USED QUICKY
USED IN BUTTER CREAMS AND FILLINGS

17. ITALIAN MERINGUE
A MORE STABLE MERINGUE AND CAN STAND FOR SOME TIME BEFORE DEFLATING
IT IS DENSER BECAUSE THE EGG WHITES ARE PARTIALLY COOKED
THIS MERINGUE IS PREFERABLE TO USE IN DESSERT WERE THE MERINGUE IS FOLDED
(MOUSSES)
IF BAKED IT TURNS VERY HARD
NOT VERY PLEASANT TO EAT AS A DISK

18. Stages of Whipped Meringue
Under whipped = Will not hold its shape
Soft Peak = Used to folded into batters
Stiff Peak = Used to pipe the meringue
Over whipped = Hard to fold into other mixes or batters

19. Meringue Type
Egg
Whites
Sugar
10 X
Nuts
Flour
Cocoa
Power
Liquid
French or Common
16 oz
Chocolate
1-2 oz
Swiss
Meringue
32 oz
Italian
8 oz
Water
Japonaise
11 oz
12 oz
Almonds
2 oz
Succes
5 oz
Then
19 oz
Almond
3 oz
Milk
Progres
3.5 oz
4 oz Almonds
4 oz
Hazelnuts
1.5 oz

20. Baking Meringue SHOULD BE BAKED AT LOW TEMPERATURES 210-220 F
IF NUTS ARE ADDED THE MERINGUE WILL DRY OUT FASTER
Should be crisp but not brown
IT IS BEST TO DRY YOUR MERINGUE OUT, OVER NIGHT IN A LOW OVEN
MERINGUE SHOULD STAY WHITE
WITH MAYBE A TOUCH OF OFF WHITE
Used in a variety of desserts, very fragile

21. Storing Meringue
FRENCH AND JAPONAISE MERINGUE SHOULD BE PIPED AT ONCE SINCE THEY WILL LOSE VOLUME RIGHT AWAY
ITALIAN MERINGUE CAN BE STORED IN THE REFRIGERATOR FOR 2 HRS
SWISS MERINGUE A LITTLE LESS TIME
ALL COOKED MERINGUE SHOULD BE STORED IN A DRY PLACE OR ELSE ?
JAPONAISE OR MERINGUES MADE WITH NUT WILL BECOME RANCID TASTING

22. Troubleshooting Meringues: On Baking Table 12.3
Over whipped =
Under whipped =
Egg whites to cold =
Sugar to coarse =
Fat in the mixing bowl
Not separated cleanly
Using frozen whites
Over heated
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23. MERINGUE HISTORY ORIGINATED IN CHINA AND INTRODUCED TO FRANCE IN 1866
BAKED ALASKA
THE FIRST RECORED NOTE OF A DISH THAT WAS SIMULTANEOUSLY HOT AND COLD WAS MADE BY THOMAS JEFFERSON IN 1802