The art of french pastry phần 173

SHELLS) French meringues have long been a classic of French pastry They’re dry cookies or shells that are very sweet—pure sugar— but they usually don’t stand alone In this book you’ll use meringues to decorate the Lemon Cream Tart with Meringue Teardrops and to enclose layers of mango puree, pineapple sorbet, and banana ice cream in Vacherin Glacé In both of these desserts the acid from the fruit offsets the sweetness of the meringues I have an effective system (I love systems!) for whipping together the sugar and egg whites for French meringues that I created over the years in order to help my students make this recipe successfully I divide the sugar into 3 equal portions rather than adding all of the sugar in a slow stream; the results are more consistent It requires patience—but what is there in pastry that does not? BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sifter KitchenAid or stand mixer fitted with the whisk attachment 1 timer 1 bowl scraper 1 large mixing bowl 1 large rubber spatula 1 large pastry bag fitted with a ½inch round tip 2 sheet pans lined ...layers of mango puree, pineapple sorbet, and banana ice cream in Vacherin Glacé In both of these desserts the acid from the fruit offsets the sweetness of the meringues I have an effective... whipping together the sugar and egg whites for French meringues that I created over the years in order to help my students make this recipe successfully I divide the sugar into 3 equal portions rather than adding all of. .. rather than adding all of the sugar in a slow stream; the results are more consistent It requires patience—but what is there in pastry that does not? BEFORE YOU BEGIN >> Get out the following equipment and