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Eggs and other ingredients in Meringues
- Ingredients
- Egg white
- Cornflour
- Stabiliser
- Stabiliser
- Sugar
- What doesn't allow the meringue to work?
- Fats and Oils
- Yolk
- Putting the sugar in all at once
- Adds moisture
- Adds moisture
- Fats and Oils
- Cream of Tartar
- Stabiliser
- Stabiliser
- Acid (Vinegar)
- Stabiliser
- Stabiliser
- Egg white
- Types of Meringue
- Swiss
- Beating egg whites and sugar together over a pan of
hot water until the sugar has dissolved, then beating
until the mixture reaches stiff peaks
- Beating egg whites and sugar together over a pan of
hot water until the sugar has dissolved, then beating
until the mixture reaches stiff peaks
- Italian
- Whisking a hot sugar syrup into beaten egg whites
- Whisking a hot sugar syrup into beaten egg whites
- French
- Whisking sugar into beaten egg whites
- Whisking sugar into beaten egg whites
- Swiss
- Types of Eggs
- Duck
- Barn
- Caged
- Quail
- Chicken
- Goose
- Free Range
- Duck
- Foam
- Aeration
- Making the mixture lighter in texture and consistency
- Making the mixture lighter in texture and consistency
- Volumising
- Increasing the volume or amount of space occupied by a substance
- Egg whites trap air when whisked/beaten and form
a mass of bubbles (foam)
- Egg whites trap air when whisked/beaten and form
a mass of bubbles (foam)
- Increasing the volume or amount of space occupied by a substance
- Mechanical Agitation
- Aeration
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