By DK Publishing
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Extra resources for 101 Essential Tips: Baking
Prevent this from occurring by turning off the oven when they are ready and leaving them to cool inside. COOLING MERINGUES Once they are cool to the touch, place the meringues on a rack and allow them to cool completely before storing. HOW TO STABILIZE EGG WHITES The more stable the egg-white mixture, the more likely it is to hold its shape and cook into a perfectly crisp, peaked meringue. Although good whisking should achieve this, sometimes a little extra help is needed. Try adding some cream of tartar, white vinegar, or a few drops of lemon juice to the mix after the sugar is incorporated.
When this is the case, do not throw away the leftover egg white, but freeze it in an airtight container until you have enough to make meringues. There is no need to try to remember how many you have —just defrost them, weigh them, and use double the weight of sugar to egg whites for perfect meringues. EGG-TO-SUGAR RATIO Weighing egg whites is a simple trick for calculating the amount of sugar needed for meringues. Use digital scales (see Tip 13) for maximum accuracy. REMOVING BROKEN EGGSHELL FROM BATTER Every baker knows how annoying it is to crack an egg into cake batter or a bowl only to see a few small pieces of shell appear in the batter, too.
Rise them again in a warm place. Scatter ﬂakes of sea salt or sesame seeds over the pretzels before putting them in the oven. 16 Five minutes before they are due to come out of the oven, brush the tops with a little egg wash (beaten egg mixed with milk or water) for a ﬁnal glaze. 17 Once cooked, serve them warm, straight from the oven, with butter, honey, or a little mustard.
101 Essential Tips: Baking by DK Publishing