Students who like baking must be familiar with meringue. Add a little sugar to egg white, and you can conjure up all kinds of delicious food like magic: Shufulei, Mu Si, macaroon, Qifeng cake and angel cake. . .

it seems simple, but how to judge whether the protein cream is ready? Wet foaming, neutral foaming or dry foaming?

I made a small video to share some of my experiences about sending French meringue cream, hoping to inspire everyone.

key points

1) About the container

The volume after frosting will increase by 7-8 times, so choose a container large enough.

The meringue is very sensitive and fragile. Mixing a little oil will affect the degree of meringue. Make sure that the containers and eggs are clean, dry and free of any oil stains. Stainless steel and glass containers are the first choice.

The amount of less than 4 egg whites is difficult to be fully distributed with a large desktop chef. It is better to beat with your bare hands or hold a electric egg beater.

2) About egg white

First of all, the fresher the egg, the more alkaline the egg white is, and the harder it is to send it away, but the more stable the egg white is. A popular saying is to use aged egg whites to frosting. In fact, the eggs we usually buy from the supermarket are not "fresh" eggs that have just been born, and there is no need to deliberately age the egg whites for frosting. However, if you have any extra egg white from cooking other foods, don't waste it. Store it in a closed container for refrigeration or freezing, and it is perfect for frosting when necessary:)

Secondly, the egg white just taken out of the refrigerator is relatively difficult to send away, but it is said that the frosting will be more stable. Generally speaking, if you want to get rid of the protein cream to the greatest extent, it is best to use egg whites that have returned to room temperature.

3) About sugar

Adding sugar to the meringue can make it more stable and difficult to defoam. However, if it is added too early, it will affect the speed of foaming and prolong the time of sending. It is better to sprinkle it slowly after the foaming stage and before the wet foaming. Don't pour it all at once, the protein cream is easy to defoam.

4) About acid

Adding a small amount of edible acid can adjust the acidity and alkalinity of egg white, which is beneficial to the sending and stability of egg white. Cream of Tartar is easy to use and is the first choice. Generally speaking, 1/8 Tsp of tata powder can be added to each egg white at most.

sending stage

1) foaming stage

At first, the protein in the egg white is broken up at medium and low speed, and big bubbles are formed until all the flowing egg whites become fine bubbles.

at this time, it is suitable to add tower powder.

further whisking, the foam will become finer and finer, and the egg pumping will start to leave shallow scratches. At this time, white sugar can be slowly sprinkled.

2) Soft Peak

After dipping a small amount of egg white cream, lift the egg and pump it upside down to form a hook, at an angle of about 1 o'clock. The fluidity of meringue is still very strong.

3) medium peak

After dipping a small amount of egg white cream, lift the egg upside down, which can form a relatively firm peak, about 11 o'clock. Stirring the meringue will leave a clear pattern like a flower.

4) firm/stiff peak

After dipping a small amount of egg white cream, lifting the egg and pumping it upside down can form a very firm peak, which is close to the angle of 12 o'clock.

At the same time, the meringue in the container will easily form a hook, and it will not pour out when it is inverted.

4) broken stage

after dry foaming, it is easy to overdo it if you are not careful. The beaten protein cream can't form a peak, but all adhere to the egg sucker.

at the same time, the protein cream will quickly defoam, lose its shiny and smooth texture, and become hard, rough and fragmented.

written at the end

There are different opinions about the peak stage of sending, which is often confusing. Some classifications have only two stages: wet and dry. Dry foaming mentioned in some recipes is actually neutral foaming.

In fact, the frosting is a wonderful process of gradual change. The clear egg white gradually bubbles, gradually becomes dense and compact, like a beautiful cloud, until it is finally separated.

I hope today's video can give you a more intuitive understanding. At the beginning of the suggestion, you might as well try to send it with a small amount of bare hands, which is the fastest way to find your feelings.