We know that meringue is a very important product in many dessert recipes. And we don’t always get what we want.
There are different types of Meringue; Swiss, Italian and French, each one of them is prepared in a different way (check pur blog The Difference Between French, Italian & Swiss Meringue and How To Make Them).
In the meantime, here are some basic tips that will help you improve your technique:
- The older the whites, the less stable the foam will be but the easier it will mount.
- Adding salt to egg whites is a myth. In the first moments it helps foam formation but at the same time the sodium ion prevents the protein network of the egg white from forming completely, giving it less stability.
- To make dry meringues, the minimum temperature of 61ºC but ideally 84ºC, above 100ºC they begin to take on color.check ur blog