Jacques Pépin makes makes proper meringue.Jacques Pépin makes makes proper meringue.
Meringue. Easy to make, inexpensive and now used in a great variety of dessert. You can beat your eggs of course by hand but here with the help of the machine it makes it easier. And what you do, you add one cup of sugar. Per for egg white. [SOUND] This take a couple of minute to go [BLANK_AUDIO] I put my sugar very fast in it. And, I don't really beat it long after the sugar. The longer You beat it with the sugar, the more elastic your merengue will be, more like marshmallow, and you can keep it longer. However, when you cook it, it will be kind of elastic a little bit, like a marshmallow, which some people like. This one, where the sugar is added very fast And just incorporate into 30,40 second. The meringue is going to be very brittle, which I like. So we use a pastry bag here. With our wonderful now loading In plastic which are not reusable. Then fold it this way and here putting the tip in there. [BLANK_AUDIO] Should fit right here. If you don't want it to run when it's something more liquid twist the end of the tip and push it inside. So that nothing can come out of it. You want to fold the border so you don't get it all dirty all over. And then You can fill it up of course. [BLANK_AUDIO] Now the technique here is going to be the same then when you do, you know cream puff dough for example [FOREIGN] So it's a way of using the bag. When you have it this way, you fold it like an accordion, then you put it there. And you will press with that part of the hand, and direct with that part of the hand here. So there is all kind of shape that you can do, and then you turn it. As you go along, so if you want the long one, the classic one it's going to be long, you start pushing, you stop and you bring back up. Now again on the other hand sometime you want like a Tia drop so you don't move the end of the back, you apply pressure and then you pull out. More this way. And sometimes we just want to have a small meringue. This way, to do one thing or another, one thing that you should know, that when you use the pastry bag, here, for example, I basically touch. When I want to do a strip, a round thing like a Santa [INAUDIBLE] or whatever, then you keep You move the pastry bag away so that you can direct the shape that you have. If I were to touch the bottom of it, then I will have problem. This is a [FOREIGN] we call, you know a log nest, that you fill up a merengue like this. Sometimes you put another strip on top. You can do it This way to get that type of shape. And you can also [UNKNOWN] the fluted edge here to use it this way. [BLANK_AUDIO] As well as round one. Now you want to put a bit of powdered sugar on top of it. [BLANK_AUDIO] [SOUND] That give it a nice glaze. And then I cook my meringue around 250 degree, I start. And then, I stop And lower it at 230 in [UNKNOWN] or like an hour and a half, two hours. It takes two, three hours to bake. [BLANK_AUDIO] And here it is, ready to go into the oven. And here is cooked meringue. As you can see this is slightly beige in color and I like it beige in color. I don't like it when it's totally white. Some people want it white. You have to cook it at lower temperature. You can see that this is very dry. If I break it it breaks, and very crunchy. Good marshmallow. I like. Hello. An old classic dessert, this is how you make Moranga