Common Soft Meringue

Ingredients

IngredientPoundsOuncesGramsBaker’s Percentage
Egg whites 8225100
Sugar, granulated 8225100
Total1 450200

Method

Method of Preparation

(for control product, common soft meringue)

  1. Warm egg whites to room temperature.
  2. Pass sugar through sieve, if necessary, to remove lumps.
  3. Using whip attachment, beat egg whites at medium speed.
  4. After whites begin to foam, begin adding sugar gradually and whip until soft peaks form.

Method of Preparation

(for common hard meringue)

Follow the Method of Preparation for the control product, but double amount of sugar used.

Method of Preparation

(for meringue made with no sugar)

Follow the Method of Preparation for the control product, but omit the added sugar.

Method of Preparation

(for meringue made with cream of tartar)

Follow the Method of Preparation for the control product, but add ¼ teaspoon (1.25 ml) cream of tartar in step 3, when whites just begin to foam.

Method of Preparation

(for Swiss meringue)

  1. Combine egg whites and sugar in a double boiler that contains hot (not boiling) water.
  2. Whip mixture continuously until it reaches 115°F (45°C).

Method of Preparation

(for Italian meringue)

  1. Begin heating sugar with ounces (45 grams) water. Stir to dissolve.
  2. Boil sugar syrup, without stirring, until temperature reaches 245°F (118°C).
  3. In the meantime, whip egg whites at medium speed.
  4. Continue whipping egg whites while gradually adding hot sugar syrup in a slow, steady stream.
  5. Continue to whip until meringue is cool.

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