UPPER CAPE VOCATIONAL
LESSON PLAN
CULINARY ARTS
SUBJECT: BAKING MISE EN PLACE (MERINGUE)
STUDENTS: SOPHOMORES
LESSON (TITLE)/ OBJECTIVES / OUTCOMES:
- Describe the different functions of ingredients in baked items, such as stability, tenderness, and
leavening
- Explain the importance of accurate measurements in baking
-Scale dry and wet ingredients properly, using appropriate measuring equipment
-Whip cream and egg whites to a range of peaks
-Name the basic types of meringues and prepare meringues according to the proper method
INTRODUCTION:
There are several uses in the kitchen and bakeshop for whipped egg whites. They are the
leavener for soufflés and sponge cakes and they can be used to create the light texture in some mousses
and Bavarians. Meringues are made by incorporating enough sugar to both stabilize and sweeten
the foam. Egg whites must be completely free of any trace of yolk in order to whip successfully.Whites
whip to the greatest volume when they are at room temperature
Beat egg whites only if you are ready to use them immediately. For example, the whites for a
soufflé are beaten, added to the base, and immediately baked for the best volume. Adding sugar to
beaten egg whites makes the foam more stable. These egg white foams are known as meringues.
Meringues differ according to how the sugar is added to the whites. Different types of meringues are
Common, Swiss, and Italian and are made the following different ways.
ACTIVITIES / STRATEGIES:
1. Student will watch video on ipad of making meringue
2. Student will make meringue to use for (baked alaska dessert)
ASSESSMENT:
- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES ON
MAKING MERINGUE
- STUDENTS WILL BE GIVEN A WRITTEN TEST
NOTES/ RESOURCES
To be successful in the baking and pastry arts, it is important to have a basic understanding of how
baking ingredients function and how they react to one another. Knowledge of these principles and
processes will not only help you follow any formula and produce better-quality products, but it will also
help you develop your own formulas.
*The professional chef chapter 31 “baking mise en place”
Common Meringue
The common meringue is the least stable of all of the meringues. Beat the egg whites until frothy,
then start to add the sugar in a gradual stream while whipping. If the amount of sugar is less than or
equal to the whites, the sugar may be added all at once. Once all the sugar is added, whip the
meringue to soft, medium, or stiff peaks, as required by the recipe. This type of meringue can be
used to leaven angel food cakes, sponge cakes, and soufflés; top a pie; pipe and bake into shells; or
create borders and other decorations. Because the whites in a common meringue are not heated to a
safe temperature, this style of meringue should be used for applications where it will be cooked or baked
further.
Swiss Meringue
To prepare a Swiss meringue, combine the whites and sugar in a mixer bowl and warm the
mixture over simmering heat (double boiler) until it reaches 140°F/60°C (depending on the intended
use), stirring frequently to be sure that the sugar is completely dissolved into the egg whites. The amount
of sugar is almost greater than the amount of egg whites. Once the egg whites are warmed, transfer
the bowl to a mixer and whip on medium speed until the meringue has soft, medium, or stiff
peaks, as required. Swiss meringue can be used for the same preparations as common meringue, but it
may also be used to lighten mousses and creams, fill cakes, add a decorative piped border to cakes or
other preparations, and to make buttercream.
Italian Meringue
Italian meringue is produced by whipping a hot sugar syrup into egg whites. This meringue requires
more careful timing than a common or Swiss meringue, and the end product has a finer grain and is
much more stable. Prepare a sugar syrup with three-quarters of the sugar using the wet cooking method
and heat it to 240°F/116°C. When the syrup reaches 230°F/110°C, beat the egg whites to soft peaks with
the remaining sugar. Once the syrup is properly cooked, pour it gradually into the whites while the
mixer is running. Continue to beat the meringue until it holds soft, medium, or stiff peaks, as
required. Italian meringue can be used to prepare baked shells, and cookies. Because it is heated to a
high enough temperature, it can be left uncooked for use as a filling or the base for Italian Buttercream.