06/02/2021
Want a light sponge with lots of air pockets? 💕
Or a stable full macaron shell? 💕
Practice MERINGUES ❤️
( + folding 😉, not whisking).
Three types of meringues exist:
🌸FRENCH
🌸ITALIAN
🌸SWISS
For a light fluffy sponge, we use the French meringue technique: egg whites and white sugar.
The lowest amount of sugar you can use is 1:1 ratio, most increase the amount of sugar for more stability.
You start by whisking your egg whites and slowly adding a pinch of sugar until you've added all your sugar.
You will notice it go from clear, frothy, opaque, volumous to shiny and volumous ❤️
We prefer a stiff peak for light airy sponges. ❤️
Following the correct consistency, it is important to FOLD your meringue into your batter and not whisk or beat it vigorously..it can take longer but gives a beautiful result ❤️
🌸Ask us any questions you have about your meringue trials!! 🌸