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You want small bubbles of air to lift the egg white protean so that the meringues will be light and crisp after baking.
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How will grease affect the aeration ability of egg whites?
Grease (or the yolk) in egg white will prevent the whites from beating up into the preferred stiffness for meringues, etc.
Are Meringues French?
Yes meringues are French
What is the use of golden castor sugar?
In color it is like light brown sugar, but it is much finer, dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, souffl
What is the Definition and use of an aeration tank?
it is your hair
Do you have to use an electric whisk for meringues?
You can use a hand whisk it just takes more effort.
Can you use granulated sugar in meringues instead of icing sugar?
yes yes
Can you use explosives for Lawn Aeration?
You can not use explosives for lawn aeration. This process should only be done with a lawn aerator. To use explosives could be incredibly dangerous and most likely illegal in your area.
What country do meringues come from?
Meringues were invented in Switzerland in the town of Meiringen by an Italian chef named Gasparini.
Why is lemon meringue soup after refrigerating?
Uncooked meringues (including Italian meringues - i.e any meringue that is not baked until crisp) tend to 'weep' within 3-4 hours of making (their sugar and water from the egg whites leaks out), regardless of whether they are stored in a fridge or not. To combat this, some restaurants make the lemon tart and meringues seperately and only assemble just before eating.
If using muffin tin to make mini meringues do you need to grease or flour tin in any way?
I don't think traditionally you use any grease with meringues. I do it with muffin cup liners - mine are made of parchment and are non-stick.
Are meringues fattening?
No not at all ! Egg whites have no calories and if you use granulated splenda they are a very low calorie dessert!
How do you make meringue crisp?
Meringues need to be baked on a dry day; humid weather causes the meringues to "weep" and be sticky. To bake crisp meringues, leave them in a slow oven (low heat, about 300 degrees F) until they are completely dry throughout. One method is to bake the meringues at the recommended heat for the recommended time, then to turn off the oven and leave the meringues inside the oven until completely cool.
