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Pastry 5A (CSCA)


MERINGUE Basic mixture of whipped egg whites and sugar. There are three main types of meringues: French (or common), Italian, and Swiss.
FRENCH (OR COMMON) MERINGUE Consists of beating egg whites until a soft foam is achieved. Granulated sugar is then slowly beaten into the egg whites. Depending on the amount of sugar used, a French meringue can be either hard or soft.
ITALIAN MERINGUE Made by slowly pouring hot sugar syrup into whipped egg whites. The ratio of sugar to whites varies, but a good reference is 1 to 1/2 cups of sugar to 4 whites. Italian meringue is very stable and used in buttercreams, mousses, and some frozen desserts.
SWISS MERINGUE Made by combining unwhipped egg whites with granulated sugar +warming the mixture over a bain marie to a temperature of approximately 100˚F until the sugar dissolves, then whipped till cool and stiff.
DACQUOISE Traditional cake of south-western France consisting of several layers of meringue mixed with almonds (or almonds and hazelnuts).
Created by: CSCAStudy