Master the two types of meringue and learn how to incorporate them into your baking and cooking with step-by-step guidance. Learn the techniques you need for your best results every time. We will share troubleshooting techniques and pro tips for meringue that's as delicious as it is versatile!
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LESSON PLAN PART 1: History of Meringues, Main Ingredients & Equipment. PART 2: French Meringue. PART 3: Swiss Meringues. PART 4: Flavours, Fillings, Toppings and Decor, Meringue Transfer Sheets, Piping & Colouring.
WHAT YOU NEED 1. Standard kitchen equipment: Mixing bowls, measuring cups and spoons, pots, pans 2. Stand mixer with whisk attachment 3. Hand whisk 4. Rubber spatula 5. Silicon Baking Mat/Parchment paper 6. Large piping bags and tips 7. Food colouring 8. Meringue Transfer sheets (Sugar Stamp) 9. Convection oven with fan assisted
INGREDIENTS 1. 4 egg whites 2. 1 cup (250g/8.8oz) of sugar 3. 1/2 cup (100g/3.5oz) powdered/icing sugar (for Swiss Meringues)