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The Kitchn’s Baking School Day 4: All about meringue.
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In its most basic, stripped-down definition, meringue is egg whites whipped with sugar. Air is quickly whipped into the egg whites, which makes them billow up to as much as eight times in volume. Pretty neat trick, right? When sugar is added, it not only provides sweetness, but it also helps stabilize the egg whites. This way, the whipped whites do not collapse as quickly, allowing us to transform them into everything from crunchy baked cookies to lemon meringue pie.
Meringue is a semi-magical substance, and one that, like pâte à choux, forms part of many pastry essentials. Here’s what you need to know about the incredible magic of meringue.
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/10/08/baking-school-day-4-meringue-the-kitchns-baking-school/
from WordPress https://jonathanwilhoite.wordpress.com/2015/10/08/baking-school-day-4-meringue-the-kitchns-baking-school/
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