If you thought squats were the only answer to achieving that toned butt, think again. A yoga expert shares the low-intensity exercises that will get you a perky behind.
Letâs make beautiful, billowy meringues! Few treats are more charming or versatile. The first order of business is deciding which method to use – there are a number of options. More often than not, I go the Swiss meringue route, which Iâll explain below. A lot of people like to use the French method – where you whisk eggs until they are nice and frothy, adding granulated sugar, a bit at a time. I wouldnât disagree that itâs the simplest method, but I like the Swiss meringue approach instead, for a number of reasons.
Swiss Meringue Technique
To make Swiss meringue, you basically combine all your ingredients in a mixing bowl. Heat it over a pan of simmering water until smooth, and then pop that mixing bowl back into your mixer. Whisk until you have a beautiful, bright, glossy meringue. Itâs quite straight-forward. I think cooking sugar always freaks people out, and to do it right, you should use a thermometer, but don’t let that deter you.
Why Swiss Meringue?
Reason number one, you donât have to remember to bring your eggs to room temperature. This is major. I always forget to pull my eggs from the refrigerator. You donât have to worry about this if youâre using the Swiss approach. The second thing, I like to be able to pipe my meringue into somewhat intricate shapes (see photos). I have much better luck with Swiss meringue. Itâs stiffer, and holds ridges, dollops, and flourishes better. If youâre trying to avoid blobby meringue, start here.Â
Keys to Success
1) Use a completely clean, dryÂ bowl, whisk, spatula, etc. to get the most volume of meringue. Any residual oils will hamper your efforts.
2) Adjust your baking time based on whether youâre like a chewier or crisper meringue. Leave them to bake longer for crisper. Up to a few hours even!
3) If you do leave your meringues to bake longer, just be sure they arenât taking on any/too much color. Ways to counter coloring: gently rotate pans, propping over door open with a wooden spoon, moving baking sheets either up or down in oven.
4) To maintain a glossy sheen and texture, try not to slam your oven door or baking sheet while baking. They might collapse a bit and end up with a crackled texture.
The recipe below is a nice base recipe. Once you get the hang of it play around with different add-ins. I love to stir in cacao nibs, toasted coconut flakes, saffron bloomed in the almond extract, dried rose petals + rose extract, lots of mixed sesame seeds, or toasted pistachios.
Thereâs a lot to love about Lizzo.
I’ll be honest, I had high hopes for this one. Over the last couple of years, my race times have declined dramatically. Not having actually trained for any of the races due to lack of time, injury, illness or just being damn exhausted from other activities was the reason. But this time was different. This […]
It can be more apparent for some than others, but in the end we all have a certain âtypeâ of person we are attracted to more than the rest of the dating pool.