Ah, the world of meringue! It's a magical place where egg whites meet sugar, and together they create a light, airy concoction that adds a touch of elegance to any sweet treat. Let's explore how to make four types of meringue—French, Swiss, Italian, and Vegan.
French meringue
The simplest and most common type is the French meringue. It's often used as a topping for pies and baked Alaska or shaped into cookies or shells.
Ingredients:
- 4 egg whites
- 1 cup of sugar
- 1/2 teaspoon of cream of tartar
To make French meringue, start by whisking the egg whites until they become frothy. Then, gradually add the sugar and continue whipping until you achieve a glossy, stiff peak. Remember, overbeating can cause the meringue to weep, so keep a close eye on it.
Swiss meringue
Swiss meringue is denser than French meringue and is often used in buttercream or as a base for mousses and ice cream.
Ingredients:
- 4 egg whites
- 1 cup of sugar
- Pinch of cream of tartar
To make Swiss meringue, you'll need to place the egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk continuously until the sugar has completely dissolved, then remove from heat and whip until it forms stiff, glossy peaks.
Italian meringue
Italian meringue is the most stable of all and is perfect for frostings, mousses, and Italian desserts like zabaglione.
Ingredients:
- 4 egg whites
- 1 cup of sugar
- 1/3 cup of water
Making Italian meringue involves heating a sugar syrup to 240°F and then slowly drizzling it into whipped egg whites. It's a bit more complex but worth the effort!
Vegan meringue
Who said vegans can't enjoy meringue? Vegan meringue uses aquafaba (the liquid from canned chickpeas) instead of egg whites.
Ingredients:
- Liquid from one can of chickpeas
- 1 cup of sugar
- 1/2 teaspoon of cream of tartar
To make Vegan meringue, whip the aquafaba until it forms soft peaks, then slowly add in the sugar and cream of tartar. Keep beating until you get stiff, glossy peaks.
Here's a quick comparison of the four types:
Whether you're a novice baker or a seasoned pro, making meringue is a skill worth mastering.
