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By Dorling Kindersley, Inc
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Do this over a low heat to prevent it from browning. When it is time to add the sugar, stir it well to ensure that it has dissolved fully. When adding the beaten egg whites, start with a single spoon to loosen the mixture. Patisserie, Meringues & Desserts 10 Gently fold in the remaining egg whites, being careful not to lose any volume in the process. 11 Carefully pour the mixture into the center of the ramekin, ﬁlling it up almost to the rim. 12 Rub your ﬁnger gently along the inside of the rim to indent the mixture and help it rise straight.
Prevent this from occurring by turning off the oven when they are ready and leaving them to cool inside. COOLING MERINGUES Once they are cool to the touch, place the meringues on a rack and allow them to cool completely before storing. HOW TO STABILIZE EGG WHITES The more stable the egg-white mixture, the more likely it is to hold its shape and cook into a perfectly crisp, peaked meringue. Although good whisking should achieve this, sometimes a little extra help is needed. Try adding some cream of tartar, white vinegar, or a few drops of lemon juice to the mix after the sugar is incorporated.
Add just a little to begin with, then bake a small piece of the pastry while the remainder rests in the refrigerator to see how the ﬂavors work out before you decide whether to add more. SWEET A simple addition to any sweet pastry is a couple of tablespoons of granulated sugar, which gives a sweet, crisp ﬁnish to the pastry. Cocoa can also be added in place of some of the ﬂour. FLAVORINGS FOR SAVORY PASTRY Fresh herbs such as basil can be blended in a food processor with the flour (adding the butter afterward) to make an attractive summery pastry.
101 Essential Tips Baking by Dorling Kindersley, Inc