The art of french pastry phần 182

PHOTO 2 After adding sugar and whipping on high for 1 minute the meringue is starting to foam but is too liquid to make a “beak.” We never use meringue that is this soft in pastry PHOTO 3 Loose peaks: After 1 more minute on high, the meringue is getting thicker; the albumen has wrapped itself around more air bubbles, but the beak is still very soft and loose PHOTO 4 Very soft peaks: More whipping on high indicates that more air is being contained inside the albumen membranes A “beak” is starting to form  ... 1 more minute on high, the meringue is getting thicker; the albumen has wrapped itself around more air bubbles, but the beak is still very soft and loose PHOTO 4 Very soft peaks: More whipping on high... PHOTO 4 Very soft peaks: More whipping on high indicates that more air is being contained inside the albumen membranes A “beak” is starting to form