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French Culinary Institute
Tips on making a French
meringue
using an electric mixer
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collection
Appears in
The Fundamental Techniques of Classic Cuisine
By
French Culinary Institute
Published
2021
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Recipes
Contents
Start at the lowest speed to incorporate air.
If using cream of tartar, add it just when the whites are frothy.
Once frothy, turn the speed up (to 6 or 8 on a KitchenAid mixer).
Add sugar just as the soft peaks form.
Sear the
meringue
by beating at high speed for a few seconds just at the end of the beating process; this will stabilize it.
The
meringue
should be smooth and shiny; if it is dry, grainy, or cottony, it has been overbeaten.
A
meringue
can be started with an electric mixer and finished by hand using a balloon whisk to achieve a very smooth texture.