DEMO: Chartreuse Meringue
Cassia meringue
100 grams Egg whites
100 grams Sugar
.6 grams Guar gum
.4 grams Iota carrageenan
Prepare a swiss meringue, by heating all the ingredients to 55 celsius, before straining, and whipping until cool in a stand mixer. Alternatively, blend all ingredients, strain and vacuum seal, cooking at 74 celsius for 30 minutes. Mix again, strain and whip.
Click on the images below to begin the Demo
I like to use a little sneaky guar gum in my swiss meringues so that I can rewhip them when I want
Sugar, guar gum, a little iota, old strained egg whites, and the blessed concoction of several carthusian monks
Simply mix the sugar and egg whites together in a "Kitchen Aid" bowl
Whisk in a double boiler ... or if you feel saucy, rock out with your sous vide swiss out
Add the gum and stuff to a little sugar
Shake it all about
You can do it with a thermometer, or old school, when it stings the finger
It is now nice and fluffy
Transfer the bowl to the stand mixer
Whip until cool
The texture is really amazing
It is like a ready made marshmallow
At this point you can transfer to a piping bag, and it will hold for several hours