When choosing to make meringues, the differences between Swiss, Italian, and French meringues are crucial; the wrong choice can result in disaster.
French meringue has less stability and is recommended for novice bakers, while Swiss meringue offers better structure due to cooking egg whites in a double boiler.
Italian meringue, made with hot sugar syrup, is more versatile but requires attention to both egg whites and syrup temperature.
Cleaning your tools thoroughly is essential for meringues, as even slight residue can impact their production, making them sensitive to cleanliness.
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