Ep 8. French Meringue

In episode 8 of Bake With Anna Olson season 1, viewers are taken on a journey to learn how to master the art of making French meringue. Anna Olson, a renowned pastry chef, breaks down the recipe step-by-step to ensure that home bakers are able to follow along with ease.

The episode begins with a brief overview of the ingredients needed to make French meringue. The recipe calls for sugar, egg whites, and cream of tartar. Anna notes that the egg whites and cream of tartar must be at room temperature in order to achieve the proper consistency. She also suggests using superfine sugar, as it dissolves more easily.

Anna begins by whisking the egg whites and cream of tartar in a stand mixer until they begin to froth. She then slowly adds the superfine sugar to the mixture while continuing to whisk, until stiff peaks form. Anna stresses the importance of not over-whisking the mixture, as it can cause the meringue to become dry and crumbly.

Once the meringue is ready, Anna shows viewers a variety of ways to use it. She demonstrates how to make classic French meringue by piping it into small disks and baking them until they are crisp on the outside and slightly chewy on the inside. Anna also shows viewers how to make Swiss meringue by cooking the egg whites and sugar together over a double boiler before whisking to stiff peaks.

Throughout the episode, Anna offers tips and tricks to ensure that home bakers are able to replicate her recipe successfully. She explains the importance of using a clean bowl and whisk, as any residual grease can prevent the egg whites from reaching their maximum volume. She also suggests adding a pinch of salt to the mixture for added flavor.

To add some variety, Anna shows viewers how to incorporate different flavors into the meringue. She mixes in cocoa powder to create a chocolate version, and also demonstrates how to make a lemon version using lemon zest and juice.

The final segment of the episode focuses on using French meringue as a component in other desserts. Anna demonstrates how to make pavlova by folding chopped pistachios and rosewater into the meringue mixture before piping it into a large disk and baking. She also shows viewers how to make a classic Eton Mess by combining the meringue with whipped cream and fresh berries.

Overall, episode 8 of Bake With Anna Olson season 1 is an informative and engaging look at the world of French meringue. Anna's clear instructions and helpful tips make the recipe accessible to home bakers, while her creative twists offer inspiration for those looking to experiment with different flavors and applications.