Meringue, visit france for the first time...from your own kitchen

5/10/2018

I enjoy baking shows but have no desire to put my skills up for the test. My public influence has a different bent. Food talks to me and helps me to process life, love my family and when I'm creative, I hear God's voice clearer.

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Ingredients:
3 large farm fresh eggs (separated, whites brought to room temperature)
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/8 salt
6 drops Yellow food coloring
(Optional) rainbow sprinkles

Tools - Supplies - Ingredient Shopping

France is on my visit list. What prompted my interest in baking this fragile creation? Zumbo's Just Desserts!

Free Printable

recipes for egg yolks only.

line your baking sheets

firm whip sticks to whisk

fold in optional ingredients

load pastry bag with star tip

ready for baking

yum!

clean up done! Tea!

Preparation:
Preheat over to 210 degrees
Line baking sheet with parchment paper and set aside
With the whisk attachment on mixer, whip egg whites on medium speed until bubbles begin to form, add gradually, cream of tartar, salt, vanilla and lemon extract.
Increase speed to medium-high and add sugar slowly as air bubble increase and soft peaks begin to form.
Increase speed to high until peaks are substantially firm (holds on wire whisk) turn down to medium add any other flavors or food colorings. Fold in optional ingredients, small sprinkles
Fill a pastry bag with attached star tip, pipe onto a prepared baking sheet. Bake at 210 degrees for 60+ minutes, depending on the size of your meringues or until thoroughly baked. (Outside crisp, inside is dry yet chewy).
Turn off oven, place oven mitt to hold the oven door ajar and cool completely. Store in an airtight container makes 2 1/2 dozen.

I wrote a Book...

Recipe Research

How to Make French Meringue by kitchn

Credit Kitchn French Meringue

My review: Kitchn provided a clean website, great photography and a professional how-to video with excellent instruction.

Meringue Cookies
A guide to making crisp confections that keep for weeks by
fineCOOKING

LOVED THEY SHARED "SHAPES"

fineCOOKING

My review: fineCOOKING
Got the "Meringue" point & recipe across, less personal.
Good reputation!

I told you I was in a creative mood! Freshen'd up my window treatments in the kitchen with a little
Polka Dot magic...

A little Polka Dot Magic in my kitchen valence

tie it all together with a quaint polka dot tea pot.

Ta da, nothing feels better than fresh color

Credit Wikipedia

The History of the Meringue
credit Wikipedia
Meringue; French is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavored with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (180–200 °F (82–93 °C)) for an extended period of up to two hours.
Types of Meringue:

French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites.
Italian meringue is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff and until the meringue becomes cool. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or baked Alaska base and baked.
Swiss meringue is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.

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