The Swiss meringue is made by beating the egg whites with sugar. This bat first bath (Avoiding contact With the hot water container, only with the steam) Until the sugar dissolves and must not Exceed 60 ° C to Prevent whites are cooked. Then removed from the heat and continue beating Until stiff peaks form and cool. To remove from heat can be added a few drops of lemon.
1 part egg whites used two Measures of refined sugar.
More consistent, creamier and brighter than the other meringue is Obtained. It is appetizing to the palate and the eye, easy to color, you can sear torch, use spatula or piping bag and kept in perfect condition in the refrigerator up to 1 week.
To Incorporate color, When the mixture is still a water bath is added to dissolve well. It is the time where is better integrated and less Affects the mix.
The Swiss meringue is Easier and faster to make Italian meringue. His result is very like in consistency and firmness, but is brighter.
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