MERENGUES
 

YOUR INGREDIENTS

 

PUTTING THE WHIPPED MERINGUE IN A LARGE PIPING BAG

 

PIPING THE MERINGUES

 

CRISP, LIGHT AND SWEET MERINGUES

THERE IS TRICK TO MAKE YOUR MERINGUES PALE IN COLOR AS LONG AS YOU KNOW HOW YOUR OVEN OPERATES.

MERINGUES CAN BE MERCILESS IF YOU DO NOT FOLLOW THE BASIC RULES, THE PROPORTION OF SUGAR TO THE EGGWHITES, THE QUALITY OF EGGWHITES, THE TEMPERATURE, THE SPEED OF THE MIXER ETC.,

THE FIRST RULE IS OF COURSE TO HAVE THE WHITES FREE OF ANY YOLK, NOT A SPECK.

THE BOWL IS SOMETIMES CLEANED WITH VINEGAR TO REMOVE FATS CLINGING TO THE BOWL EVEN AFTER YOU CLEAN IT.

MERINGUES CAN NOT WAIT TO BE BAKED ONCE THEY ARE READY.

YOU CAN CREATE MANY DIFFERENT COLORS OF BAKED MERINGUES. ONCE YOU HAVE LEARNED THE BASIC, YOU CAN APPLY THE MERINGUE BAKING TO MAKE SILVANAS AND SANS RIVAL. THEY ARE ALL THE SAME, ONLY THE SHAPE OF THE MERINGUE IS DIFFERENT, PLUS THERE ARE ADDITIONAL NUTS AND FLOUR TO THE SILVANAS MERINGUE.

THE BUTTERCREAM IN THE LESSON CAN ALSO BE USED TO MAKE THE SILVANAS AND SANS RIVAL.