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@isabelleturner05:

Isabelle turner
Isabelle turner
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Wednesday 15 July 2026 07:11:07 GMT
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French, Swiss, or Italian meringue… same ingredients, completely different results. 🤍 Understanding these three meringues can completely change your baking game. Here’s a quick guide: ✨ Stability French < Swiss < Italian 🤍 French Meringue Recipe: 100g egg whites 100–120g caster sugar Uses: Macarons, pavlovas, soufflés, dacquoise, baked meringue cookies, sponge cakes. 🤍 Swiss Meringue Recipe: 100g egg whites 200g caster sugar Method: Heat the egg whites and sugar to 60–65°C over a bain-marie, then whip. Uses: Swiss meringue buttercream, pie toppings, decorations. 🤍 Italian Meringue Recipe: 100g egg whites 200g caster sugar (150g for the syrup + 50g for the egg whites) 50g water Method: Cook the syrup to 118–121°C and stream it into whipping egg whites. Uses: Italian buttercream, mousses, parfaits, semifreddos, pie toppings, Baked Alaska, and desserts that need maximum stability. Which one is your favourite? 👇 #hacks #Meringue #PastryChef #Baking #dessert
French, Swiss, or Italian meringue… same ingredients, completely different results. 🤍 Understanding these three meringues can completely change your baking game. Here’s a quick guide: ✨ Stability French < Swiss < Italian 🤍 French Meringue Recipe: 100g egg whites 100–120g caster sugar Uses: Macarons, pavlovas, soufflés, dacquoise, baked meringue cookies, sponge cakes. 🤍 Swiss Meringue Recipe: 100g egg whites 200g caster sugar Method: Heat the egg whites and sugar to 60–65°C over a bain-marie, then whip. Uses: Swiss meringue buttercream, pie toppings, decorations. 🤍 Italian Meringue Recipe: 100g egg whites 200g caster sugar (150g for the syrup + 50g for the egg whites) 50g water Method: Cook the syrup to 118–121°C and stream it into whipping egg whites. Uses: Italian buttercream, mousses, parfaits, semifreddos, pie toppings, Baked Alaska, and desserts that need maximum stability. Which one is your favourite? 👇 #hacks #Meringue #PastryChef #Baking #dessert

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