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Article: Heed the how-to harangue to get best meringue.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- November 10, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Ed Murrieta
A luscious whipped foam of egg whites and sugar, meringue is one of the most essential _ and easily abused _ pastry items. "Meringue" refers to the infusion of sugar into the whipped whites. Without sugar, you've just got a bowl of air and eggs.
There are three types of meringues; each differs in how the sugar is incorporated. All are light and sweet, but each is designed for a different purpose; it all depends on whether you're making a pie, cake, mousse, souffle or baked Alaska.
Overwhipping is the most common error. Underwhipping is a close second.
Properly whipped meringue should be stiff enough to stand on its ...