Ep 13. Egg Files VII: Meringue

In the 13th episode of the 14th season of Good Eats, host Alton Brown dives into the world of meringue. Meringue is a versatile substance that can be used in a variety of dishes, from light and airy pavlovas to crunchy meringue cookies. Alton explores the science behind this sweet and fluffy concoction, and shares some tips and tricks for creating perfect meringue every time.

First up, Alton tackles the classic French meringue, which is made by whipping egg whites and sugar together until stiff peaks form. To achieve the right consistency, Alton emphasizes the importance of properly measuring out ingredients and using the right tools, such as a stand mixer or a whisk. He also reveals a surprising secret ingredient for stabilizing the meringue and preventing it from deflating.

Next, Alton moves on to Swiss meringue, which is made by gently heating egg whites and sugar over a double boiler before whipping. This technique creates a smoother and more stable meringue than the French method. Alton demonstrates the proper way to heat the mixture and shares a clever trick for testing the temperature without a thermometer.

Finally, Alton explores the lesser-known Italian meringue, which involves whipping hot sugar syrup into egg whites to create a stable and glossy meringue. This method is often used in meringue-based desserts like lemon meringue pie. However, it can be a bit trickier to master than the other methods, so Alton takes his time to walk viewers through each step.

Throughout the episode, Alton shares a multitude of tips and tricks for working with meringue, from how to properly separate egg whites to how to troubleshoot common problems like weeping or collapsing meringue. He also shares a few creative recipes that showcase meringue in all its glory, such as a gingerbread meringue roulade and a decadent chocolate meringue pie.

As always, Alton brings his signature blend of humor and expertise to this episode of Good Eats, making it both entertaining and informative. Whether you're a seasoned home baker or a newcomer to the world of meringue, you're sure to learn something new and delicious from this episode.