Dishintermediatedraft
Meringue
Also searched as: meringues, pavlova, meringue kisses
In short: Meringue is dried whisked egg white: sugar stabilises the foam, and low heat dries it without browning it.
Picture it
Like frozen clouds of sugar and air.
The decisive moments
- 1Whisk egg whites in a grease-free bowl
Fat prevents a stable foam.
Foams and whipping in air - 2Sprinkle in the sugar bit by bit
Dissolved sugar makes the bubble walls stable and glossy.
Foams and whipping in air - 3Dry for a long time at about 100 °C (as a guide)
The water evaporates slowly and the foam sets without browning.
Evaporation - 4Let them cool in the oven
A quick change in temperature makes them crack or turn sticky.
Time
Egg whites won't whip stiffSources · 1
- Harold McGee: On Food and Cooking (2004)