The joys of meringue

Bringing a crisp crunch, a sweet softness or folded through a sauce to make a mousse, great for many different desserts. They can also be set with a gelatin, to create marshmellows. 
Dehydrated meringue creates a lovely sweet crisp crunch, usually takes 6-12 hours at 60 degrees. Keep it out of the danger zone!
The general rule for meringues is however much egg whites then double that of sugar then a pinch of cream of tartar. So to put it simply, 100g of egg white, k200g sugar and a pinch or cream of tartar.

Swiss meringue

This is heating the egg whites and sugar to 60 degrees, this is to kill any of the bacterias that may be in the eggs, so then you can serve it raw. Adding a nice sweet creamy texture without richness. Some people would even blowtorch it to serve. It can also be dehydrated and poached.
Italian meringue

This is a meringue where the sugar is heated with a bit of water to 118 degrees, and slowly poured into the egg whites as they are whipping. Have to be careful that the pouring is done evenly, and isn’t just sticking to the sides. Also the sugar can’t be too hot or it will cook the egg whites and you will have scrambled egg whites…
French meringue

French meringue is the egg whites whipped and the sugar added slowly and left to whisk until the sugar is fully dissolved which take 10-15 minutes. This meringue is best served dehydrated because it is not pasteurised and it is risky to serve raw.

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