Le meringue!

Hello blogger world!

Meringue is one of the important part and steps in making Macarons. The quantity and quality that we must shud take care of. Okay, there's two different type of meringue, French meringue and Italian meringue.

French Meringue :

Ze ingredients :

White eggs 90 grams

Caster sugar 30 grams

Ze steps: ( There are two steps that i know)

Method 1 :

1. Double boil ONLY white eggs in the saucepan until its lukewarm

2. Transfer the lukewarm egg whites into the mixing bowl. Beat until form a foam.

3. Gradually add caster sugar spoon by spoon until the mixture turns into glossy & shiny white meringue.

4. Turn upside down the mixing bowl, if the meringue not fall out, its ready to use.

Method 2 :

1. Double boil white eggs and caster sugar until its luke warm.

2. Transfer the lukewarm white eggs+dissolve caster sugar into a mixing bowl.

3.Beat until it turns into glossy and shiny white meringue.

4. Turn upside down the mixing bowl, if the meringue not fall out, its ready to use.

Italian Meringue:

Ze ingredients:

White eggs 120 grams

Caster sugar 150 grams

Water 50 grams

Ze steps :

1. Divide equally the egg whites. In this meringue we only use 60 grams of egg whites bcs half of it will be mix in the almond+sugar mixture.

2.Beat the 60 grams egg whites in a mixing bowl until its form a foam.

3. Put caster sugar in a saucepan then pour the water.

4. Place a candy thermometer beside the saucepan.

5. Bring to boil until the sugar dissolve and reach 180 C. (sugar syrup)

6.After the sugar syrup reach 180 C quickly transfer it into the beateb egg whites. Continue beating until the mixture turns into glossy & shiny white meringue.

7. Then its ready to use.

The difference between French Meringue and Italian meringue is, Italian meringue will produce more product compare to French meringue. Ask me if u have any ques, i'll try to help. =) Much love.

X

p/s: I dont own any pictures in this post unless stated.