Types of Meringue Desserts

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Types of meringue desserts

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Swiss, French and Italian Meringue Recipes - find out how to make Swiss, French and Italian meringue with these easy to follow recipes and video tutorial. These egg white meringue recipes (without cream of tartar) are so simple and pair perfectly with pies and desserts.

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Ingredients: 6 egg whites 300g (1.5 cups) fine-grained sugar pinch of salt Instructions: Whip the egg whites with a pinch of salt and gradually sprinkle in the sugar while doing so. Once the mixture becomes shiny white and firm, you can place the meringue on a baking sheet lined with parchment paper in any shape you like. Bake at 100°C (212°F) for about 80-100 minutes with convection. But be careful not to let them brown. The shorter you bake them, the creamier they'll be on the inside. The longer, the crumblier. Let them cool completely and store them for several months in an airtight glass container. You’ll find further instructions on my website thezett.com

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What's the difference between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while the meringue is dry and crisp all the way through. This method is used by the famous meringue bakery in Paris, La meringaie. Pre-mixing the sugar with the egg whites to ensure that all sugar is dissolved simultaneously instead of putting in the sugar bit by bit. And 8 minutes is the Golden Minute. Tested and tried to get the best result every time ✨ Happy trying! ❤️ #fyp #meringue #pavlova #bakery #desserts credits to: @elmeringue_my

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Learn how to make an Italian meringue, the most stable of all meringues! ✨How to Make Italian Meringue✨ Italian meringue is the most stable of the 3 meringues because of the cooked sugar syrup. Because it’s the most stable, it’s great for unbaked airy desserts that are free standing like semifreddo! Read below for tips on how to make: 1) Meringues are always 2 parts sugar to 1 part egg whites. For Italian, the sugar is combined with enough water to make wet sand, and the whites are whipped in a bowl. 2) Whip the whites while cooking the sugar and constantly go back and forth between both to check that the whites are not whipping past soft peaks and the sugar is not cooking past 250*F. 3) If you over whip your whites, start over and when you get close to soft peaks, reduce speed to low

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