meringues

NSK NOTES KUMARS RECIPE FILE 1

MERINGUESThe foam


Definition It is nothing but the foam.Foam is a dispersion of gas bubbles in a liquid or semi solid phase.Egg white has a unique property of forming a foam when beaten.This property is applied in the preparation of cake, meringues etc.As a whole when egg is beaten with sugar a meringue is formed.


A meringue is a mixture of composed egg whites and sugar beaten together until very light.


Purpose of sugar When sugar is added to the egg white the mixture on beating yields a PLIABLE FOAM.It increases the STABILITY of the egg white foam. RETARDS THE COAGULATION of egg white proteins.

http://www.google.com/imgres?imgurl=http://www.cartainc.org/sugar-nutritional-facts.jpg&imgrefurl=http://www.cartainc.org/sugar-nutritional-facts.html&usg=__1ApGfy36aBy3sbY7lqCuQ1NaDf8=&h=300&w=300&sz=12&hl=en&start=81&zoom=1&tbnid=Yll6xv3AT4-r0M:&tbnh=116&tbnw=116&ei=6Y0WT4egDrGuiQet7IjfAw&prev=/search%3Fq%3Dsugar%26start%3D63%26hl%3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&itbs=1

http://www.google.com/imgres?imgurl=http://www.thehindubusinessline.com/multimedia/dynamic/00554/SUGAR_554372f.jpg&imgrefurl=http://www.thehindubusinessline.com/industry-and-economy/agri-biz/article1709318.ece&usg=__98gAbe0xvW9-oyRh2lpiRV4boAY=&h=441&w=636&sz=31&hl=en&start=54&zoom=1&tbnid=oZ1_jcWVI3I59M:&tbnh=95&tbnw=137&ei=rY0WT9_MNOKhiAfG5a3jAw&prev=/search%3Fq%3Dsugar%26start%3D42%26hl%3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&itbs=1

http://www.google.com/imgres?imgurl=http://spoonfulofsugarfree.files.wordpress.com/2011/04/sugar_1.jpg&imgrefurl=http://spoonfulofsugarfree.com/2011/05/26/beware-of-the-bbq/&usg=__J8t_7dGstsneOB8eoUMPcFFDSBM=&h=250&w=248&sz=22&hl=en&start=25&zoom=1&tbnid=_6zeh8bZS_OtAM:&tbnh=111&tbnw=110&ei=To0WT7vcHqaXiAfyh9DlAw&prev=/search%3Fq%3Dsugar%26start%3D21%26hl%3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&itbs=1


Purpose of acid Small amount of acid e.g. cream of tartaric, acetic acid, citric acid increases the stability of the egg white foam.Greater amount of acid on the other hand will alter the PH there by reducing the stability of the foam.

http://www.google.com/imgres?imgurl=http://www.fooducate.com/blog/wp-content/media/Cream-of-Tartar.jpg&imgrefurl=http://blog.fooducate.com/2011/01/11/8-things-to-know-about-cream-of-tartar/&usg=__5KKTHr3881ytEKqhnDD4-TvpGKg=&h=280&w=280&sz=16&hl=en&start=2&zoom=1&tbnid=8Exf0skyNIZTKM:&tbnh=114&tbnw=114&ei=qo4WT_v2LO-ViAehwr38Aw&prev=/search%3Fq%3Dcream%2Bof%2Btartar%26um%3D1%26hl%3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&um=1&itbs=1

http://www.google.com/imgres?imgurl=http://img4.cookinglight.com/i/2008/11/0811p22-cream-tartar-m.jpg%3F300:300&imgrefurl=http://www.cookinglight.com/cooking-101/essential-ingredients/choice-ingredient-cream-of-tartar-00400000029905/&usg=__xw7bAhX9nZZ52kOo5O4ZXP76v7c=&h=300&w=300&sz=22&hl=en&start=7&zoom=1&tbnid=XXWnEV4OOgWfbM:&tbnh=116&tbnw=116&ei=Vo4WT8HMNoKciAfWnpHPAw&prev=/search%3Fq%3Dcream%2Bof%2Btartar%26um%3D1%26hl%3Den%26sa%3DN%26gbv%3D2%26tbm%3Disch&um=1&itbs=1


As the areas of the film increases the elasticity is decreased and the foam becomes more rigid.

Stages of beaten egg whitesThe enclosed air bubbles becomes progressively smaller.

The colour changes from pale yellow to opaque white.The volume and the stiffness of the foam increases.

The egg white on the surface tends to solidify showing a dull dry appearance.


characterThe quantity of sugar used in proportion to the amount of egg whites determines, the large extent the character of the meringue as

Heavy Medium Light


Types The meringues are classified according to the amount of sugar and the method of incorporation of the sugar as

Cold meringues. Hot meringues. Boiled or Italian meringues.


Cold meringueFairly light quantities of sugar are used in preparing cold meringue.The ratio of egg white to sugar is 1 : 2.5, cream of tartare is used to increase the stability.


MethodWhisk egg white with cream of tartar.At first the egg whites forms a voluminous snow or froth composed of large bubbles.As whisking continuous the bubbles become smaller in size.Add the sugar slowly whisking continuously.A very firm meringue of tinny bubble size will be produced.This is then piped greased trays and dried in the oven.


Soft meringues


Soft meringuesSoft meringues, also called regular or ordinary meringues, are uncooked. Soft meringue is used to top pies and in the dessert known as Floating Island


Hot meringue

It consists greater percentage of sugar.The ratio of egg white to sugar is 1 : 3.


Method Spread the sugar in a baking tray and cover it with a grease paper.Put the tray in the oven till the sugar gets warm, don’t allow the sugar to caramelize.Whisk the egg whites and cream of tartar.Add the warm sugar into the whites in a steady stream and continue to whip to a very stiff meringue.The mixture is ready to use.E.g.s are coconut meringue, meringue mushroom.


Cooked meringue


Cooked meringueCooked meringue is also made by beating sugar into egg whites. The meringue is then baked for about two hours, then left in the turned off oven to cool and dry out for another two hours. The result is a crisp, not soft meringue. Cooked meringues cannot be refrigerated or else they will become soggy.


Boiled or Italian meringueIn this case the sugar is added to the egg white in the boiled state.The cooking of sugar is responsible for the characteristic of the meringue.The ratio of egg white to sugar is 1 : 2.5.


Method Place the sugar and water in a suitable sauce pan and heat slowly until all the sugar is dissolved and the sugar boils to 225 F.Add corn syrup or cream of tartar moistened with water.Start beating the egg to the soft peak consistency.


If the whipping is commenced too soon the whites will be whipped too much and may curdle.Take the syrup off the fire at 245 F. add the egg in a study manner.Continue whisking till the mixture is of the desired consistency, used for fillings.


Boiled or Italian meringue


Italian meringue incorporates a hot sugar syrup into the egg whites, so that the egg is cooked as it is whipped.

Italian meringue is good for topping pies or Baked Alaska


Swiss MeringuesSwiss meringues are made by whipping the egg whites and sugar together over a hot water bath or double boiler. The meringues are then baked unti l dry. Swiss Meringues are used to make cookies.


Precautions to be taken while making meringues

Egg whites used in making the meringue should be strong in character.Utensils used should be free from grease and moisture.No egg yolk should be present in the whites.Eggs used should be fresh.Sugar should be free from dirt and of a hard grain.

meringues

Food