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Traditional French meringue:
Ingredients:
Directions:
Using a Magefesa blender, with the whisking attachment on, whisk the egg whites with a pinch of salt. When eggs starts to whiten sprinkle sugar little by little. French meringue is the most delicate of the three, so it is best to be prepared shortly before its consumption.
Swiss meringue.
Ingredients:
Directions:
Mix egg whites and sugar in a stainless steel pastry bowl. Place bowl in a Bain Marie. Using a stainless steel Magefesa blender, with the whisking attachment on, whisk the egg whites until soft peaks form. Temperature must not exceed 60°C (140ºF) This meringue has a firmer texture and it is used to decorate cakes and pastries. This meringue can be placed in the oven. Using a piping bag, we shape the meringue and bake in the oven at 130 °- 140 °C (265ºF – 285ºF). Cook until dry.
Italian meringue
Ingredients:
Directions:
Prepare a hard ball point syrup 120 °C (250ºF) with the water and sugar in a Magefesa saucepan. Using a Protech Magefesa blender, with the whisking attachment on, whisk the egg whites with the ⅓ cup of sugar. Once stiff peak forms, add the heated thread- textured syrup little by little while the blender is on. This meringue is the firmest and brightest of all three.
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