Attention, dexterity, patience, passion: these are the ingredients for the success of a just cookin

No other dessert is more sensual and attractive meringue: probably, the dreams of 'designer, a certain Gasparini Meiringen Swiss pastry chef of Italian descent, were reserved for the adults when it was invented in 1700. Sweet extraordinary simplicity and effect: the simple mounted only two ingredients, egg whites and sugar, is capable of creating unforgettable banqueting roll scenes. In any context is inserted and its different types, the meringue always manages to be the hero, "the first woman in the bakery." The American physicist Benjamin Thompson showed in 1804 that the ice cream, if it is covered with a layer of meringue in the oven does not melt.
The combination of egg whites and sugar gives rise to various types of meringue. The four types of meringue most used in the world of pastry are: Meringue Meringue French classic Swiss Meringue Meringue Italian
In the classic meringue, are mounted at room temperature egg whites with the sugar until it reaches a frothy and firmly. banqueting roll In fact, the egg whites, using concussion, incorporates air bubbles rising in volume and transformed into foam. The egg white contains molecules capable of binding with water and molecules that bind with the air. Mounting the egg white, we only distribute the air bubbles in the dough, making it rigid and stable white foam. Then add the sugar will form a foam stabilization, banqueting roll which will be ready to be fired.
This meringue is prepared with method "cold". Sugar is added three times. You mix the egg white with one part sugar to increase its strength, banqueting roll thus avoiding the formation of grains, then when mounted has doubled in volume, banqueting roll you add the other part sugar to stabilize it. Finally, by which time the mixture is well mounted, add the last part of sugar that will ensure a consistency CROCCANTINA banqueting roll and a caramelized flavor.
The process of this meringue is done when hot. Warm up the egg whites with one part sugar to 60 C, then put them in making planetary mount at medium speed. With this procedure we give structure to our meringue, making it solid and compact. When the mixture is mounted on the other hand you add the sugar, which can be powdered or granulated: the choice is yours, the result in stability banqueting roll does not change. Will be more smooth and velvety with icing sugar, more brittle and rough with sugar.
It is also called meringue base because of its use for the preparation banqueting roll of other desserts such as frozen desserts, fruit mousses, Bavarians .... A product certainly valid in the bakery for its versatility.
Egg whites make themselves fit in with the planetary one part sugar. A part prepares a syrup with sugar and water at a temperature of about 12 C, a half, pour flush sull'albume to 3/4 of the assembly. At this point increases the speed of mounted and then decreases again to pay the second half of the sugar. This will help to not create a thermal shock during processing, thus avoiding the formation of dots of sugar within the meringue. By doing in this way will create a thermal chamber within the egg whites in order to avoid the formation of grains of sugar.
Attention, dexterity, patience, passion: these are the ingredients for the success of a just cooking meringues. Let's see what happens during cooking: heat stabilizes the foam that the effect of heat tends to expand and increase in volume. With the heat of the proteins banqueting roll coagulate the albumen by stabilizing the structure of the foam by venting the air that leaves voids, called alveoli. The meringues are cooked between 80 C and 100 C with the valve open to let the steam escape, then at low temperature. A temperature too high, in fact, make the meringue yellow due to the cooking of sugars and proteins, giving also an aftertaste toasted meringue. banqueting roll The meringues, therefore, do not undergo a cooking process in their proper, but only a drying. banqueting roll
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