COLLECTION Of Private Gallery from world Reference
Meringue Cuisine. The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. If you put meringue on cool filling the bottom of it may stay raw and can separate.
Meringue Nests Pretty Simple Sweet Recette Recettes De Cuisine Gateaux Et Desserts Recettes Sucrees from www.pinterest.com
Swiss Meringue Egg whites and sugar are combined and heated over a pan of gently simmering water double boiler until they reach 55C 130F. You can also make the entire batch chocolate by sifting in up to 3 tablespoons of the cocoa. Sweet light and crisp meringues with whipped cream and ice cream at Frutals Tea Room in Meiringen Switzerland the supposed birthplace of meringues.
Then increase the temperature to 110C 230F and cook them for a further 15 minutes.
Unlike Italian and French Swiss meringue is made in a bain-marie and with the sugar completely dissolved in the egg whites before assembly. You can also make the entire batch chocolate by sifting in up to 3 tablespoons of the cocoa. The remove and cool on a wire rack. Now bake the meringues in a pre-heated oven at 110C 100C Fan for 75 minutes or until the base of the meringues are firm and golden brown.
