If you want to know the best combinations of side dishes to go with an entree’, or if you are looking for advice on cooking times, temperatures, or ingredients, then look no further, you’ve come to the right place. What better person to ask than a chef?
Participating Chefs:
Chef Jon Claude Pierre – Prior Head Chef at Chez Mange’ and Available Personal Chef
3 Responses to “Ask the Chef”
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Chef Bill,
Thank you! I’ll let you know how it goes. I like the thought of baking it into shapes for containers. That would put some Wow factor into a dessert. I think I might need to go buy a copper bowl!
There are three different types of meringue, listed in the “Professional Chef” cook book, but the ingredients are the same. Sugar and egg whites. The method of preparation is the only distinction between, Regular, Swiss and Italian, Meraingue. The exception being, that Italian, has the addition of water in the recipe . For this discussion, we will assume that “regular” Meraingue is what you are trying to produce. The ratio is: 2 parts sugar to 1 part egg whites. For simplicity, (1) large egg (without the yoke) weighs about 1 oz. so use this 2 to 1 formula to determine the quantity you need.
There are several things to consider when making a meringue. The freshness and temperature of the eggs are probably the two most important factors. The eggs should be at room temperature. Old eggs do not work as well and If you were thinking about using egg white substitute or pasteurized easy-eggs, do not! They don’t work at all.
The “Professional Chef” cook book, calls for a copper bowl, but if you don’t happen to have a copper bowl, any metal bowl will work, just rub a little lemon peal or vinegar around the inside of the bowl just prior to preparation. The acidity will add volume to your final product.
Making meringue takes some time, so begin by mixing the eggs with a mixer on medium speed until the eggs become frothy. Begin to add the sugar in small amounts to the eggs and increase the mixer speed to high. As the eggs begin to emulsify, you can add more sugar, but go slow! As “peaks” begin to form in the egg whites, you will start to see the consistency develop. Yes, you can over whip them, so once tall, stiff, peaks begin to form, stop. At this point food coloring, flavorings and a stabilizer can be “folded” into the mixture. I like to use cream of tartar for a stabilizer. Just add a small amount and this will help the meringue hold it’s consistency. Meringue, should used immediately, it will not keep in the refrigerator.
As a side note, meringue’s can be savory as well as sweet. There is a topping that is called “Royal Glaceage,” that can be used for a topping on broiled meats, that is made by the same method, only without the sugar. You can also “bake” meringues into all kinds of shapes and sizes. I like to use them for containers for puddings, ice cream and chutney.
Happy Meringueing!
Chef Bill
How can I make a really good meringue?