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Baking 11 (CSCA)

CSCA - Meringue

TermDefinition
MERINGUE Mixture of egg whites and sugar
TYPES OF MERINGUE Swiss (most stable because it is cooked over a double boiler), Italienne (uses softball sugar syrup), French/Common/Classic (least stable because it is not cooked).
HOW MANY TABLESPOONS OF SUGAR PER 1 EGG WHITE ARE IN A SOFT MERINGUE? 2 tablespoons
HOW MANY TABLESPOONS OF SUGAR PER 1 EGG WHITE ARE IN A HARD MERINGUE? 4 tablespoons
COOKING METHOD FOR BAKING SOFT MERINGUES Bake in a 350F oven for 15 minutes or until browned.
COOKING METHOD FOR DRYING HARD MERINGUES Bake in a 200F to 225F oven then allow to sit in a turned off oven until dry.
Created by: CSCAStudy