Whether as a topping on pie, stand alone cookies or a decadent layer in cake, meringue is a bakery classic. There's plenty of room to get creative with this dessert in your bakery. A few options are: Cream or chiffon pie Sponge, foam, or chocolate velvet cake Parisian macarons Italian (boiled) meringue Marshmallow How do [...]
Macaron What is a Macaron? Macarons are a type of cookie that has become popular worldwide. It refers to the French or Parisian egg white foam-based cookie. This cookie is the French take on the original macaroon (hence the name macaron).1 Macarons are small, delicate and meringue-based cookies. They have a crunchy [...]
Egg White What is Egg White? Egg whites make up around 60 percent of an egg’s total weight. The albumen, or “white,” consist of a chalaziferous layer which surrounds the yolk, and an inner thin layer, outer thick, and outer thin layer.1 Water is a key component as well. When used in baked [...]
Meringue What is Meringue? A meringue is made by whipping egg whites with sugar into a stiff foam or frothy mixture. Usually, a small amount of acid is added to improve volume, stability and color. It can also be made with hot sugar syrup and other stabilizing agents, mainly hydrocolloids. Meringue is [...]
Powdered Sugar Also known as confectioner's sugar or icing sugar What is Powdered Sugar? Powdered sugar is a super fine free-flowing white sugar. It is used in sweet goods as well as in delicate desserts such as mousse, meringue and sweet cream fillings. This sugar has an amorphous structure and is available [...]
