Meringue

Categories: Food | Dessert
    • Use room temperature eggs
    • Cream of tartar is sometimes added
    • Originally from France
    • Swiss meringue is hard and crisp
    • Italian meringue uses a boiled sugar syrup
    • Use room temperature ingredients
    • Use the whisk attachment of your mixer
    • Can be made with meringue powder, eggs whites or egg white powder
    • Make sure all bowls and utensils are clean from oils
    • Do not allow egg yolk or shell to taint the whites
    • Can be flavored with vanilla, almond or other extracts
    • Most meringues are baked

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