MERINGUE

Class Objectives:
• Student understands what is meringue and types

• Student gets a fair understanding of how to make a good meringue

• They would be able to understand the uses of meringue in practical

applications
MERINGUE

Meringue are
whipped egg whites
sweetened with sugar.
 GUIDELINES FOR
MAKING MERINGUES

• NO FAT - EQUIPMENT USED TO MAKE MERINGUE

SHOULD BE FREE OF ANY KIND OF FAT, AS EGG
WHITES PREVENT PROPER FOAMING.

• ROOM TEMP EGG WHITES FOAM BETTER

• DONOT OVER BEAT – EGG WHITES SHOULD LOOK

MOIST & SHINY. OVER BEATEN EGG WHITES LOOK
DRY AND CURDLED.

• SUGAR STABILISES THE EGG WHITES

• MILD ACID ALSO HELPS WITH FOAMING AND

STABILITY OF EGG WHITES.
EX: CREAM OF TARTAR / LEMON JUICE.
 TYPES OF
MERINGUE
MERINGUE ARE OF 3 TYPES

• FRENCH – Egg whites at room

temperature beaten with sugar.

• ITALIAN – Egg whites are beaten and hot

sugar syrup at 118 degree Celsius is added
into it. It is the most stable of the 3
meringues.

• SWISS – Egg whites and sugar that are

warmed over hot water bath while they
are beaten.
USES OF
MERINGUE

• They are used for pie toppings and

cake icings
• They are used to give lightness to
buttercreams
• Use to make mousse and souffle
• Use to make pavlova
• Use to make macarons.
 MERINGUE PROBLEMS
WEEPING – Also known as SYNERESIS , it is escape of liquid to
the bottom of meringue or formation of pores filled with liquid.
(Happens due to under beaten or over beaten meringue).

BEADING – Tiny sugar droplets on surface of the meringue

( happens due to undissolved sugar)

CRACKED MERINGUE – Oven temperature too high.

FAMOUS MERINGUE
BASED DESSERTS

• SOUFFLE
• PAVLOVA
• BAKED ALASKA
• FRENCH MACARONS
• IL FLOATANTE
• LEMON MERINGUE PIE –
MASSIMO BOTTURA
• ETON MESS
Thank you