The Art of French Pastry

SHELLS) French meringues have long been a classic of French pastry. They’re dry cookies or shells that are very ...

layers of mango puree, pineapple sorbet, and banana ice cream in Vacherin Glacé. In both of these desserts ...

created over the years in order to help my students make this recipe successfully. I divide the sugar i ...

BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, ...

stand mixer fitted with the whisk attachment 1 timer 1 bowl scraper 1 large mixing bowl 1 large rubber spa ...

with parchment paper Read this recipe through twice from start to finish. INGREDIENTS | WEIGHT | MEASURE (APPR ...

WEIGHT Confectioners’ sugar, sifted | 50 grams | ½ cup Granulated sugar | 150 grams | Scant ¾ cup Egg white ...

grams | 1 teaspoon Toasted sliced almonds | 25 to 50 grams, or as needed | ¼ to ½ cup, or as needed Confecti ...

ABOUT MERINGUE When you make a meringue you are whipping air into egg whites while mixing in sugar. As you w ...

determine the firmness of the final meringue. In French pastry we refer to any whipped egg white and sugar com ...

There are 3 different techniques for meringue: French, Italian, and Swiss. FRENCH MERINGUE French meringue, made wi ...

amount of sugar results in a softer, gooey texture. French meringue can be flavored, usually with dry ingredien ...

cannot spoil. If stored in the refrigerator or freezer they will become soggy over time, because they’re ver ...

Rather, it is usually a component of another recipe like butter cream or a mousse, added to create a lighter t ...

meringue, also used for hard-shell recipes, are the same as in French meringue, 1 part egg whites to 2 ...

149°F/65°C. At this temperature the egg whites coagulate and are more stable. After this step, the hot foam is whi ...

meringues made using the Swiss meringue method to be a little chalky, and prefer to use the French meringue ...

The fat can come from the smallest trace of egg yolk or a greasy mixing bowl or whisk. If you see that ...

equipment thoroughly, and scale out a new batch. The sugar used for meringue is granulated sugar or superfine ...

a drop of lemon juice, a pinch of cream of tartar, or sea salt. The acid helps with the coagulation by st ...