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:جميع المقادير بالشرح المفصل في الرابط
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Demonstration of preparing “Common”, or French Meringue. The baking techniques used are: whipping, folding & piping.
Being a baker myself i really prefer the swiss meringue. You get a very dense glossy meringue.
When i use meringue in mousses like chocolate mousse i prefer the italian meringue. You boil the sugar with a bit of water until the syrup reaches 115-118°C (240-245°f) and gently add them to the egg whites while you whip at full speed else you get scrambled eggs. I prefer this method in mousses because it cooks your egg whites and you dont have raw egg whites in your mousses
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