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iSi whip – Macaron and Meringue

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So I wanted to keep a meringue in a isi to have thru service to torch on top of a dessert. Is there a way to keep a basic meringue in an isi, or a marshmallow-y fluff in an isi. I really looked around but couldnt find a thing.

thanks in advance for the help.

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Easy!

250g egg whites

50g sugar

Whisk together (I've read different instructions on how stiff to whisk it, so experiment), strain, pour into a 1-pint iSi, charge and refrigerate 30 minutes before using. Keep in mind that this is not a meringue you can dry out in the oven, but it works great for topping a dessert and finishing with a torch.


Matthew Kayahara

Kayahara.ca

@mtkayahara

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Alright, boosting off a recently posted topic on an iSi meringue and a page from modernist cuisine I've got a question that I might lose my head over (it's a bold idea). MC says you can make a Swiss meringue in a whipper after cooking the whites with sugar at 60C(?). So now I've got two questions- can I do those whites sous vide and whip 'em up in a stand mixer for a buttercream? Now get ready, I've done some googling on a Swiss meringue macaron and all I've come up with is a Swiss bakery making macaron: can you make Swiss meringue macarons??? Can use my iSi to make a macaron??? Can you make a French meringue with an iSi whip??? Go ahead- truss me up, roast me, quarter me up!

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I think MC suggests cooking equal(?) parts salt and egg white cooked sous vide at 60C(?). Then whipped using the iSi whipper and baked. I'll get back on the official stuff. But it is indeed possible.

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Figured I'd make this a direct reply: you really hit it right on the head.

From Modernist Cuisine, "We developed this recipe to make a culinary classic more convenient. The meringue can be kept warm in the siphon at 60C/140F for an extended period and the used to create instant meringue to order."

Procedure is basically Beat 100 g egg whites into 100 g sugar. Vacuum seal and cook sous vide at 74C/165F for 30 minutes. Transfer to a 1 l siphon and charge with 4 cartridges. Dispense. To set, 150C/300F for 1.5 hr.

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