Technique: Meringue Making
Sweetened, whipped egg whites often used for pie toppings and cake icings. There are three basic types of meringue:
Common Meringue (French Meringue) - The most basic meringue to make that calls for whipping sugar into egg whites.
Swiss Meringue - Whipping egg whites with sugar over a hot water bath. The heat gives the meringue more stability.
Italian Meringue - Whipping hot sugar into egg whites. The most stable meringue of the group.
Guidelines for Making Meringue:
1. Make sure equipment is grease-free.
2. Make sure egg whites are at room temperature for better foam.
3. Do not overbeat. Keep the mixture moist and shiny.
4. Add a small amount of acid to help foaming (ie. cream of tartar, lemon juice)