The Art of French Pastry

Sift the confectioners’ sugar and set aside. 2 Divide the granulated sugar into three 50-gram portions. 3 ...

4 Add the first 50-gram portion of sugar to the lightly mixed egg whites and whip for 2 minutes at the hi ...

back up to high and whip for another 2 minutes. Turn the speed down again, add the last 50 grams of sugar, ...

the bowl off the mixer. Remove the whisk and carefully scrape the meringue into a large wide bowl, which ...

one hand each time you fold. The more efficient you are when you fold, the less the meringue will collaps ...

meringue will be like soup, and you cannot undo that. When you fold, always keep the bowl on the table, ...

paper–covered sheet pans. To pipe teardrops, pipe a round shape with the tip pointed straight down, then s ...

the preheated oven for 1 hour, until crisp. Usually I do not like to bake 2 sheet pans at the same ti ...

should have an off-white color on the surface. When you crack one open, it should be a creamy, light-brown col ...

crack during baking. This can be a result of over- folding after adding the confectioners’ sugar. American confec ...

can also occur if the oven heat is too high. Remember, egg whites are full of water, and too much heat wi ...

spheres. STORAGE After baking, allow the meringues to cool completely and use them right away, or store them at ...

the refrigerator or freezer or they will become soggy and melt. WHY I ADD THE SUGAR IN THREE SEPARATE ADDITIO ...

does its best job at wrapping itself around air bubbles when the sugar is added gradually. Egg whites are mad ...

sugar will turn into syrup, which will get in between the albumen and the air bubbles. The result will be a ...

JACQUY’S TAKEAWAYS You can flavor meringues by folding chocolate shavings, toasted or raw coconut flakes, toasted nut flo ...

rule of thumb is to add no more of these ingredients than the weight of egg white; for this recipe, for exampl ...

confectioners’ sugar. You can also flavor the meringues with cocoa powder or coffee extract. Begin by folding in 5 ...

SOFT, MEDIUM, AND STIFF MERINGUE: THE 11- STEP PROGRAM We talk in pastry about soft, medium, and stiff meringue. ...

100 grams of egg white, a pinch of sea salt, and 50 grams of sugar to show you what meringue looks lik ...