GLOBALINSTITUTEOFHOSPITALITYANDTOURISM

George Silundika Box 2285

th th
Between 8 and 9 Avenue Bulawayo
Bulawayo Tel: (029) 880207
Email: [email protected]

QUESTION: 1. EXPLAIN IN DETAILS DIFFERENT TYPES

OF MERINGUES USED IN CONFECTIONERY AND
THEIR PRODUCTS.
2.HIGHLIGHT THE TIPS TO BE OBSERVED
WHEN MAKING A SUCCESSFUL MERIGUE

NAMES: ANCILIA MKUTURI

SUBJECT: FOOD SAFETY ASSIGNMENT

LECTURER: MRS D NYIKA

DUEDATE: 12/11/2024

MARK
Q.EXPLAIN IN DETAILS DIFFERENT TYPES OF MERINGUES USED IN
CONFECTIONERY AND THEIR PRODUCTS.

INTRODUCTION

Meringue is the combination of egg whites and sugar, whipped to create

semi-stable air bubbles. It can be baked, piped, buttercreamed, torched…
really, the possibilities are endless. Egg whites are made up of water and
protein. When they are whipped, the protein strands begin to unravel and
they create little stretchy networks that capture the water and air bubbles.

FRENCH MERINGUE

French meringues are a classic French dessert made from whipped egg
whites, sugar, and air. They’re light, crispy, and delicately sweet. Here are
some popular French meringue products. Considered the basic meringue,
they’re crisp and airy as the result of low and slow baking of a whipped
mixture of egg whites and castor sugar. Mixture-wise, French meringue is
considered to be the least stable compared to other versions. However, it’s
also the lightest.

FRENCH MERINGUES PRODUCTS

Baked Goods

 Meringue Cookies: Crispy, chewy, or soft, these cookies are perfect for
snacking.
 Meringue Cakes: Light-as-air cakes, often flavoured with vanilla or
almond.
 Meringue Kisses: Bite-sized, colourful meringue drops.

Desserts

 Meringue Pie: A classic lemon meringue pie, with a flaky crust and
toasted meringue topping.
 Meringue Tarts: Miniature pastry tarts filled with meringue and fruit.
 Meringue Mousse: Light, airy desserts flavoured with fruit or
chocolate.

Commercial Products

 Dalmierre French Meringues: Delicate, handcrafted meringues from

France.
 La Maison du Meringue: Artisanal meringues in various flavors.
 Meringue Magic: Gourmet meringue-based desserts.
ITALIAN MERINGUE

Italian meringues, known as “meringhe italiane,” are a classic dessert made

from whipped egg whites, sugar, and air. A more stable version of the French
one is made by substituting castor sugar with hot sugar syrup. The result is
whipped cream that can hold its shape better, and thus can be used for
various pastries without collapsing. Due to the process, which involves hot
sugar syrup, Italian meringue is also safe to use as piece decoration without
cooking. Among the most common uses of Italian meringue are mousse and
cake frosting.

ITALIAN MERINGUE PRODUCTS

Traditional Desserts

 Meringata: A classic Italian meringue cake filled with whipped cream

and chocolate.
 Torta di Meringa: A meringue-based cake, often flavored with nuts or
fruit.
 Meringhe Italiane: Crispy, chewy meringue cookies, typically flavored
with lemon or hazelnut.
  Biscotti di Meringa: Twice-baked meringue cookies, perfect for dipping
in coffee or wine.

Commercial Products

 Bauli Meringhe: Soft, chewy meringues from a renowned Italian bakery.

 Balocco Meringhe: Crunchy, flavorful meringues with various fillings.
 Dolci & Dolci Meringhe: Artisanal meringues in unique flavors.
 Ferrero Meringhe: Meringue-based treats from the famous Ferrero
brand.

Regional Specialties

 Sicilian Meringhe: Crunchy, almond-flavored meringues from Sicily.

 Venetian Meringhe: Soft, rose-petal-flavored meringues from Venice.
 Tuscan Meringhe: Lemon-flavored meringues from Tuscany.
 Piedmontese Meringhe: Hazelnut-flavored meringues from Piedmont.

SWISS MERINGUES

The fluffier version of Italian meringue, with the same stability. It’s created by
constantly warming the egg whites until it thickens and reaches a certain
degree. Off the heat, it’s then whisked until it cools and becomes stiff and
glossy. It forms a dense, marshmallow-like consistency and is usually baked
as the final step. Swiss meringue most commonly serves as the base of
buttercream frostings, cookies, and pies.
SWISS MERINGUE PRODUCTS

Traditional Desserts

 Meringue Mushrooms (Champignons de Meringue): Delicate,

mushroom-shaped meringues, typically flavored with almond or
hazelnut.
 Meringue Kisses (Baiser): Small, colorful meringue drops, often flavored
with fruit or chocolate.
 Swiss Meringue Cake (Gâteau de Meringue): A classic cake made with
meringue, whipped cream, and fruit.
 Luxemburgerli: A renowned Swiss dessert consisting of a light
meringue shell filled with whipped cream and chocolate.

Commercial Products

 Lindt Meringue Kisses: Crunchy, chocolate-coated meringues from the

iconic Swiss chocolatier.
 Favarger Meringues: Delicate, handcrafted meringues from Geneva.
 Mövenpick Meringue Desserts: Swiss hotel chain Mövenpick’s signature
meringue-based desserts. Elsbethen Meringues: Traditional Swiss
meringues made from natural ingDairy-free
VEGETARIAN MERINGUES

Other than the previous three, there’s also the vegan meringue made using
aquafaba or potato protein. Agar-agar is also a good ingredient. Visually,
vegan meringue looks similar to egg-based ones, just that it burns rather
quickly upon mishandling during baking. Thus, extra caution is needed.

VEGETERIAN MERINGUES PRODUCTS

Traditional Options

 Fruit-based meringues: Made with fruit purees, juices or zests.

 Nut-based meringues: Featuring almonds, hazelnuts or pistachios.
 Coconut meringues: Using coconut sugar and coconut flakes.
 Seed-based meringues: Made with sesame seeds or sunflower seeds.

Commercial Products

 Daiya Vegan Meringues: Plant-based, gluten-free meringues.

 Follow Your Heart Vegan Meringues: Made with aquafaba.
 So Delicious Meringue Cookies: Vegan, gluten-free cookies.
 NadaMoo Meringue Bites: Dairy-free, vegan meringues.
Q.HIGHLIGHT THE TIPS TO BE OBSERVED WHEN MAKING A
SUCCESSFUL MERIGUE

Preparing the Ingredients and Equipment

 Room temperature eggs: Ensure eggs are at room temperature, as

cold eggs won’t whip up properly.
 Clean equipment: Use clean, dry bowls and beaters to prevent fat or
grease from interfering with meringue formation.
 Choose the right sugar: Granulated sugar is best for meringues, as
it dissolves easily.

Whipping the Eggs

 Start with low speed: Begin whipping eggs at low speed to break
them down, then gradually increase speed.
 Add sugar gradually: Add sugar slowly, about 1-2 tablespoons at a
time, allowing each portion to dissolve before adding more.
 Whip to stiff peaks: Continue whipping until stiff, glossy peaks form.
 Don’t over-whip: Stop whipping once peaks form. Over-whipping can
cause meringue to collapse.

Shaping and Baking

 Use parchment paper: Line baking sheets with parchment paper for
easy meringue removal.
 Pipe or spoon: Use a piping bag or spoon to create desired shapes.
 Bake at low temperature: Bake at 150°F – 200°F (65°C – 90°C) to
prevent meringues from browning or cracking.
 Bake for the right time: Bake for 1-2 hours, depending on meringue
size and desired crispiness.

Additional tips

 Humidity control: Avoid making meringues on humid days, as

moisture can prevent them from setting.
 Don’t open the oven door: Resist the temptation to check on
meringues during baking, as sudden temperature changes can cause
collapse.
 Cool slowly: Allow meringues to cool slowly in the oven with the door
ajar.
  Store properly: Store meringues in an airtight container to maintain
crispiness.

When making meringues, always cook egg whites to avoid salmonella

poisoning. Don’t use packaged egg whites to make meringue. The
pasteurization process can prevent egg whites from forming a stable
meringue. We recommend fresh eggs over “liquid egg whites previously
packaged” for better volume. Use fresh egg whites. Old egg whites tend to
collapse when other ingredients are folded in, and they don’t rise well in the
oven.

Use eggs at room temperature. Cold egg whites tend to reduce meringue
volume. Never let any yolk get into the whites. Don’t overbeat egg whites.
(Overbeaten egg whites will look hard, lumpy or dry). When whipping egg
whites, always start your mixer on low medium-low to medium speed. Beat
them until foamy and increase the speed to medium-high and then to high. If
the egg whites are beaten too quickly at the beginning, the structure of the
foam will not be as strong, and later the egg whites will not beat as high as
they should.

A small amount of cream of tartar or vinegar can be added to the mixture at

the beginning of whipping to help stabilize the foam and make it less likely to
collapse. Don’t use plastic bowls they can retain a film of fat from previously
mixed or stored items that can deflate the meringue. Don’t make meringues
on humid days. Humidity causes meringues to be sticky and chewy.

Bake meringues at low temperatures because they tend to brown quickly. We

recommend 200°F for 1 hour or until dry. Time depends on the size of the
meringue. Leave hard meringues in the oven after baking so they will cool
slowly and not crack. Baked meringues should be stored in airtight, moisture-
free containers. They can usually keep up to a month in the freezer.
REFFERENCES

Massialot (1692). “XXVIII: Des Meringues & Macarons”. Nouvelle instruction

pour les confitures, les liqueurs et les fruits (in French). Paris: Charles de
Sercy. Pp. 186–188noted by Muster (ref.)

Fettiplace, Eleanor Poole (1994). Hilary Spurling (ed.). Elinor Fettiplace’s

Receipt Book. Translated by John Spurling. Bristol: Stuart Pressnoted by
Muster (ref.)

Barry, Michael (1995). Old English Recipes. Jarrod (archived at the Centre for
Kentish Studies, Maidstone, Kent). P. 64f.

Alcock, Barry (2003). Jeremy, Caroline (ed.). Green & Black’s Chocolate
Recipes. (Kyle Cathie Ltd. P. 101.

Kelly, Ian (2003). Cooking for Kings: the life of Antonin Carême, the first
celebrity chef. Pp. 60, 225.

Vega, César; Sanghvi, Avani (2012-02-14). “Cooking Literacy: Meringues as

Culinary Scaffoldings”. Food Biophysics. 7 (2): 103–113. Doi:10.1007/s11483-
011-9247-7. ISSN 1557-1858. S2CID 96631357.
CONCLUSION

In conclusion meringues are light, airy and sweet confections. Homemade

meringues are often chewy and soft with a crisp exterior, while many
commercial meringues are crisp throughout.