Baking Basics Ep. 3: Meringue! ✨
Today, we’re breaking down the differences between three popular types of meringue: French, Swiss, and Italian! 🥚
💡 Preferred meringue ratio (by weight): 1 part egg white : 2 parts sugar.
🔸 French Meringue: Simple and classic. Just mix raw egg whites and sugar! Best for baked goods like sponge cakes but not very stable in humid conditions.
🔸 Swiss Meringue: Egg whites and sugar whisked over a double boiler until heated to 140°F, then whipped until glossy. Perfect for buttercream and safer for decorating!
🔸 Italian Meringue: The most stable of the bunch! Cook sugar and water to 240°F before adding it to whipped egg whites. Ideal for decorating and torching!
Swiss and Italian meringues are often interchangeable since both use cooked egg whites, making them safe to eat! How will you incorporate meringue into your next bake? 🔥
If you’re ready to elevate your baking skills from amateur to pro, follow me for more baking education and tips! 👩🍳💕
5 Comments
Thank you so much for doing this! I've learned a lot already and it helps me out a lot. I want to own a Cafe one day and still have so much to learn and you are helping me❤️❤️
Why did you touch it you will burn your finger
Thanks for the tips 💕
THIS IS SO HELPFUL OMGGGG❤❤.
thankyou sm. I subscribed immediately
cool…never knew that there are differences…brilliant..I definitely learned something here…THANK YOU..new subscriber 😉