How do you make swiss merangue?!
How do you make swiss merangue?
Answers:
You need:
4 egg whites, 250 g icing sugar
Technical Stages:
Prepare a bain marie : bring a pot of water to a boiling point.
Meanwhile, clarify the eggs one after the other. Keep the yolks aside for any other use.
Pour the egg whites in a mixing bowl.
Add the icing sugar and mix.
Whisk the eggs to get a meringue. To do this, go over the bain Marie (simmering water) and whisk.
The meringue goes up slowly.
When it is white and stiff, keep on beating with a hand mixer (out of the bain Marie) until fully cooled.
The meringue is ready for use. It can't wait. Use it immediately !!!
Source(s):
http://www.cuisine-french.com/cgi/mdc/l/...
I think it is very much like Italian meringue which means you cook a stock syrup using the sugar and incorporate it into the whipped egg white so it cooks the meringue as it mixes cools Use an electric beater
Use quantities as you would normal meringue just using enough water to cover the sugar do not cook syrup to a too high temperature or for too long
Pizza Margherita
(Naples)
1 recipe Basic Dough
Extra virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/4 pounds ripe tomatoes, peeled, seeded, chopped, and drained in a strainer for 1 hour
3/4
pound fresh mozzarella cheese (buffalo milk, if possible), diced
10 fresh basil leaves
Salt and freshly ground black pepper to taste
1. Prepare the dough. Divide the dough into two balls and let rise as instructed.
2. Preheat the oven to 555 degrees F with a large baking stone and let it stay at that temperature for 30 minutes.
3. Roll or stretch the dough out until 16 inches in diameter using either a rolling pin on a lightly floured work surface or by rotating the pizza while it's draped over your fist until about 1/3 inch thick. Place each crust on a 16-inch solid pizza pan or the baking stone sprinkled with cornmeal to prevent sticking or use a 16-inch perforated pizza pan, making sure the border of the dough is a little high than the center. Make indentations all over the pizza with your fingertips and grease the top, including the borders, with olive oil. Sprinkle the Parmesan evenly over the two , leaving a 1-inch border all around, then evenly distribute the tomatoes and mozzarella. Lay the basil leaves over the top and oil the top again. Season with salt and pepper.
4. Bake until the borders are charred in places and the top is dappled brown in certain places on the cheese, 8 to 9 minutes. Remove from the oven, let cool a minute or two, cut each pizza into 16 slices with a wheeled cutter, and serve.