{"id":1077,"date":"2013-08-26T20:22:32","date_gmt":"2013-08-26T18:22:32","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1077"},"modified":"2020-04-04T11:13:00","modified_gmt":"2020-04-04T09:13:00","slug":"%d7%9e%d7%a8%d7%a0%d7%92-%d7%a9%d7%95%d7%99%d7%99%d7%a6%d7%a8%d7%99-%d7%95%d7%a0%d7%a4%d7%9c%d7%90%d7%95%d7%aa%d7%99%d7%95","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1077&lang=en","title":{"rendered":"Swiss Meringue and Its Many Wonders"},"content":{"rendered":"<p>Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food&#8230; My start with meringue came when I had a few spare egg-whites after making my son some Cr\u00e8me P\u00e2tissi\u00e8re, and the rest is history.<\/p>\n<p>There are three types of meringue: French, Italian, and my personal favorite &#8211; Swiss. Basically, each type of meringue has its own uses, but just between us &#8211; I use Swiss meringue for EVERYTHING.<br \/>\nThe main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that&#8217;s about 5 large egg whites and 2 cups of sugar), or 300 gr. of egg whites with 600 gr. of sugar&#8230;<br \/>\nI&#8217;m sure you get the picture, so let&#8217;s get started \ud83d\ude42<\/p>\n<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-08-02-16.34.32-e1377529951932.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-08-02-16.34.32-300x224.jpg\" width=\"225\" height=\"168\" alt=\"2013-08-02 16.34.32\"\/><\/a><\/div>\n<\/p>\n<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-08-23-19.23.13-e1377530036276.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-08-23-19.23.13-e1377530036276-223x300.jpg\" width=\"168\" height=\"225\" alt=\"2013-08-23 19.23.13\" \/><\/a><\/div>\n<\/p>\n<h3>Meringue Ingredients<\/h3>\n<p>200 gr. egg yolks<br \/>\n400 gr. sugar<\/p>\n<h3>Meringue Preparation<\/h3>\n<p>Fill a pot with about 2cm\/1inch water and bring to a boil.<br \/>\nPlace a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl&#8217;s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).<br \/>\nPlace the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn&#8217;t feel grainy).<\/p>\n<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-06-14-17.07.33.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-06-14-17.07.33-224x300.jpg\" alt=\"2013-06-14 17.07.33\" width=\"224\" height=\"300\" \/><\/a><\/div>\n<\/p>\n<p>Remove bowl from heat and pour to mixer bowl.<br \/>\nWhisk on high for 10-15 minutes until very thick and glossy.<\/p>\n<p><div align=\"center\"><a href=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-07-26-14.10.01.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"2013-07-26 14.10.01\" src=\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-07-26-14.10.01-150x150.jpg\" width=\"224\" height=\"300\" \/><\/a><\/div>\n<\/p>\n<h3>Option 1 &#8211; <a href=\"http:\/\/rosezkitchen.com\/blog\/?p=1763&#038;lang=en\" title=\"Meringue Kisses\" target=\"_blank\" rel=\"noopener noreferrer\">Meringue Kisses<\/a><\/h3>\n<h3>Option 2 &#8211; <a href=\"http:\/\/rosezkitchen.com\/blog\/?p=1765&#038;lang=en\" title=\"Pavlova\" target=\"_blank\" rel=\"noopener noreferrer\">Pavolva<\/a><\/h3>\n<h3>Option 3 &#8211; <a href=\"http:\/\/rosezkitchen.com\/blog\/?p=1768&#038;lang=en\" title=\"Homemade Crembo\" target=\"_blank\" rel=\"noopener noreferrer\">Homemade Crembo<\/a><\/h3>\n<div class=\"fb-background-color\">\n\t\t\t  <div \n\t\t\t  \tclass = \"fb-comments\" \n\t\t\t  \tdata-href = \"https:\/\/rosezkitchen.com\/blog\/?p=1077&#038;lang=en\"\n\t\t\t  \tdata-numposts = \"10\"\n\t\t\t  \tdata-lazy = \"true\"\n\t\t\t\tdata-colorscheme = \"dark\"\n\t\t\t\tdata-order-by = \"reverse_time\"\n\t\t\t\tdata-mobile=true>\n\t\t\t  <\/div><\/div>\n\t\t  <style>\n\t\t    .fb-background-color {\n\t\t\t\tbackground: #ffffff !important;\n\t\t\t}\n\t\t\t.fb_iframe_widget_fluid_desktop iframe {\n\t\t\t    width: 100% !important;\n\t\t\t}\n\t\t  <\/style>\n\t\t  ","protected":false},"excerpt":{"rendered":"<p>Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food&#8230; My start with meringue came when I had a few spare egg-whites after making my son some Cr\u00e8me P\u00e2tissi\u00e8re, and the rest is history. There are three types of meringue: French, Italian, and my personal favorite &#8211; Swiss. Basically, each type of meringue has its own uses, but just between us &#8211; I use Swiss meringue for EVERYTHING. The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that&#8217;s about 5 large egg whites and 2 cups of sugar), or 300 gr. of egg whites with 600 gr. of sugar&#8230; I&#8217;m sure you get the picture, so let&#8217;s get started \ud83d\ude42 Meringue Ingredients 200 gr. egg yolks 400 gr. sugar Meringue Preparation Fill a pot with about 2cm\/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl&#8217;s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn&#8217;t feel grainy). Remove bowl from heat and pour to mixer bowl. Whisk on high for 10-15 minutes until very thick and glossy. Option 1 &#8211; Meringue Kisses Option 2 &#8211; Pavolva Option 3 &#8211; Homemade Crembo<\/p>\n","protected":false},"author":1,"featured_media":1085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[18,45,32,46,17,25,24,22,33,31,34],"tags":[],"class_list":["post-1077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pre-prep","category-cookies","category-dairy-free","category-desserts","category-impress","category-gf","category-kosher","category-parve","category-req-prep","category-soy-free","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1077"}],"version-history":[{"count":31,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1077\/revisions"}],"predecessor-version":[{"id":2949,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1077\/revisions\/2949"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/1085"}],"wp:attachment":[{"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rosezkitchen.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}