The art of french pastry phần 179

can also occur if the oven heat is too high Remember, egg whites are full of water, and too much heat will make that water sizzle and evaporate quickly, breaking the shell open Sometimes the evaporating water—which is sugar water—will form droplets on the surface of the meringue and solidify in round caramelized spheres STORAGE After baking, allow the meringues to cool completely and use them right away, or store them at room temperature in an airtight container along with a packet or two of silica gel They will keep for weeks or even months Do not keep in the refrigerator or freezer or they will become soggy and melt WHY I ADD THE SUGAR IN THREE SEPARATE ADDITIONS The albumen of the egg whites does its best job at wrapping itself around air bubbles when the sugar is added gradually Egg whites are made of 85 percent water, and if you add all of the sugar at once, the water in the egg whites and the sugar will turn into syrup, which will get in between the albumen and the air bubbles The result will be a mixture that won’t expand well  ... around air bubbles when the sugar is added gradually Egg whites are made of 85 percent water, and if you add all of the sugar at once, the water in the egg whites and the sugar will turn into syrup, which... for weeks or even months Do not keep in the refrigerator or freezer or they will become soggy and melt WHY I ADD THE SUGAR IN THREE SEPARATE ADDITIONS The albumen of the egg whites does its best job... After baking, allow the meringues to cool completely and use them right away, or store them at room temperature in an airtight container along with a packet or two of silica gel They will keep for weeks or even