What
to do with all those egg whites!
I'm
sure it hasn't escaped your notice that you used four egg yolks in
the recipe for the parfait which leaves you with four egg whites
going begging.
No
prizes for the answer – of course it's meringues.
You
need do nothing for the moment other than pop them in a box (with lid
of course) suitable for the freezer – mark up the box and freeze.
Frozen
egg white makes better meringue. 1 egg white is roughly equal to 1
fl oz. Gone are the days when you can measure the size of an egg by
small, medium or large. The most accurate way is to weigh the
whites. Once defrosted keep your egg whites at room temperature,
your whites will whisk better.
Your
bowl should be squeaky clean – no trace of any grease at all – a
glass bowl is best or stainless steel.
Did
you know that egg shell attracts egg yolk. There's no need to fiddle
with a spoon.
Whisk
your whites until firm but not dry, with a sheen on them. Then
add half your caster sugar. The longer they are whisked the better,
to really stiff peaks, 5 minutes is no problem at all. Anything
added will loosen the mixture. Add remaining sugar and FOLD in DON'T
knock the air out of your meringues, under fold rather than over.
Always
use baking parchment, it has a silicone finish on both sides.
Consider
using disposable piping bags – they are available in a roll. “Get
a grip disposable piping bags” available from Lakeland –
www.lakeland.co.uk £9.99
for a roll of 50.
Happy
piping!
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