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Amazing Culinary Magazine!

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Culinary Mag

English Meringue 

26/10/2013

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Picture
Dry English Meringues

Ingredients:

  • 180g egg whites 
  • 360g caster sugar 
  • 2ml cream of tartar 





Method: 


  • Preheat oven to 80-100C (the lower the better) 
  • Place egg whites into mixer or bowl and whisk till slightly foamy (just forming small bubbles) 
  • Now add in your stabilizer ( cream of tartar) and continue to whisk till stiff peak stage 
  • Now one tbs at a time add your caster sugar, mixing till sugar is done and your meringue is glossy 
  • Dip your finger in the meringue and then rub your fingers together, feeling if sugar is completely dissolved, if not continue mixing till texture between fingers are smooth. 
  • Place mixture in clean piping bag with your choice of fixture, making sure there is no fatty lever in piping bag as it will cause meringue to lose its firmness 
  • Take baking sheet pan and line with silicone paper, fixing it in place by using meringue in each corner underneath silicon paper 
  • Start piping meringue onto silicone paper, place into oven for 2 hour if oven is at 100C 
  • 90C=2 and a half hours 
  • 80C = 3 hours 
  • Color should not change but remain white 
  • Store in airtight container and do not place into fridge! 
Glossary: 
  • Stabilizer: These are ingredients which strengthens the protein bonds in the egg white which result in a more stable meringue 
  • List of stabilizers: Lemon Juice, Cream of Tartar, salt, vinegar. 

Stages of Egg Whites 
  • Foamy stage, is when small bubbles start to appear 
    • Soft Peak Stage, when you are able to form peak which are soft and don't stay up 
    • Medium Peak Stage, when you are able to form peaks with blunt tips 
    • Stiff Peak Stage, when the peaks you form stay up and are sharp ended 
    •  Dry Stage, when you have gone past stiff peak and the mixture appears to be curdled 

The English meringue is a cold meringue as the egg whites aren't cooked before placing in oven

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