Swiss meringue is more stable than French meringue and is made by heating the egg whites and sugar together in a double boiler until the sugar is completely dissolved and the egg whites are warm.As a result, it is typically baked whether it be for a pavlova or folding it into a cake batter.
It is the easiest meringue to make and is also the least stable. French meringue is just whipped egg whites with raw sugar.Each meringue uses a different technique for when and how the sugar is added to the egg whites which ultimately produces different results. There are three different types of meringue: 1) French meringue, 2) Swiss meringue, and 3) Italian meringue. WHAT IS ITALIAN MERINGUE AND HOW IS IT DIFFERENT? And I’m so glad I can pass this on and share it with you.
I can confirm that well-known bakeries and restaurants across the nation use this exact recipe for their lemon tarts. The recipe for this lemon cream comes from none other than the French pastry master, Pierre Hermé. Adding the softened butter at the end will create an emulsion and will ultimately result in a creamy texture which is the same method used for making pastry cream.īut, I can’t take credit for this genius recipe. Instead of adding the butter along with the ingredients and cooking it altogether, the butter for the lemon cream is added at the very end. The ingredients are all the same as a lemon curd, but the difference is in the technique. The lemon cream has a silky, smooth, luxurious texture. Unlike most lemon meringue tarts, this tart recipe has a lemon cream instead of a lemon curd.
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