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The 5 Things Separating you from Achieving the Perfect Meringue

December 28, 2017 by hannahabaffy No Comments
Meringue

 

Though seemingly simple, the road to achieving a perfect meringue is fraught with risk. There are strange terms like “soft peaks” and “firm peaks”, multiple methods, and a host of contradicting advice. Here we have compiled the most important points to be mindful of when attempting to make your own.

 

1. Cutting the Fat

 

The first rule for achieving a shiny, billowing egg white meringue with an impressive amount of volume and the internal structural integrity to maintain its size, is to make sure your tools are clean. Before making meringue, wash and dry your utensils to be sure they are thoroughly clean and free of any grease or fats. Running a cut lemon over the interior of the bowl and the whisk attachment you’re preparing to use is another good idea to help rid your tools of any oily residue.

 

2. The Right Bowl Makes a Difference

 

Avoid plastic and wooden bowls when whipping egg whites at all cost, they harbor residual fats and can be the demise of your meringue. Aluminum bowls should also be avoided, as they can cause egg whites to turn grey during the whipping process. Stainless steel, glass, or copper are all good alternatives.

 

3. Over Whipping

 

The possibility of over whipping egg whites is another common pitfall. Because the proteins in egg whites are not very stable, they can rather easily turn grainy and start to separate if whipped too long. In order to prevent this, they need to be stabilized by something else. Enter copper, a long time favorite of pastry chefs for its natural ability to stabilize these unruly proteins.

When beating egg whites in copper bowls, copper-ions migrate from the bowl into the whites. These ions successfully bind to a protein in eggs called conalbumin. Together this copper-conalbumin complex stabilizes the egg whites and prevents them from being over whipped. But copper is expensive, so using a small amount of lemon juice or cream of tartar can also help to stabilize the whites.

 

4. The Three Bowl Method

 

I am normally a proponent of using fewer dishes, and I realize that the three bowl method for separating eggs seems overly cautious. It is a complete departure from my usual approach to baking. Perhaps it seems like overkill but, there is nothing worse than breaking the yolk on the twelfth egg and contaminating your entire batch of whites. The presence of even a small amount of fat (yolk) can be enough to ruin your meringue rendering it flat and useless. By separating the whites from the yolk over a separate bowl, then adding the whites into the large bowl of your standing mixer one-by-one, you eliminate all risk of introducing fat into the whites. With just one extra dish separating you from guaranteed success, that sounds like a pretty good trade-off.

 

5. Separation Anxiety

 

Separating cold eggs is easier than those at room temperature, however greater volume is achieved by warm egg whites. It’s best to pull your eggs out first, separating them right out of the fridge, then allow them to warm as you prepare everything else for your recipe. If pressed for time you may set the bowl of egg whites into a larger bowl of warm water for 5-10 minutes speeding up the process considerably. Counter-intuitively, the older the eggs are, the better volume you can achieve with them.

And there you have it. The five common mistakes made when trying to whip egg whites. By keeping these rules in mind whenever making any type meringue, be it French, Swiss or Italian nothing short of a freak accident of nature, should prevent the achievement of a lovely white meringue forming beneath your well-informed and capable hands.

 

 

 

Meringue

 

“Probably one of the most private things in the world is an egg before it is broken.”

― M.F.K. Fisher

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
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milkandhoneythebakery

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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
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