Mastering Meringue, Episode 2
Bake Like a Chef
English - January 17, 2021 12:00 - 20 minutes - 13.8 MB - ★★★★★ - 1 ratingEducation pastry pastry arts culinary arts baking pastry chef restaurant bakery training pastelero pastelería Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Mastering Meringue, Episode 1
Next Episode: Sabayon - The Component With No Name
The second part of this series. We discuss the basics of getting started with meringues, the methods used, why ratios matter to the process and final product. Later we venture more deeply into coloring, additions (color and fold-ins), meringue methods and how sugar-to-egg-white ratios impact the final product.