{"id":10945,"date":"2024-05-20T12:15:36","date_gmt":"2024-05-20T12:15:36","guid":{"rendered":"https:\/\/bonamb.com\/swiss-meringue\/"},"modified":"2024-05-20T12:15:36","modified_gmt":"2024-05-20T12:15:36","slug":"swiss-meringue","status":"publish","type":"post","link":"https:\/\/bonamb.com\/en\/swiss-meringue\/","title":{"rendered":"Swiss meringue"},"content":{"rendered":"<p>Hello, I&#8217;m <strong>Laura<\/strong>, the BonAmb restaurant pastry chef and I&#8217;m going to teach you how to make a <strong>Swiss meringue<\/strong>, that we will use for one of our petits.<\/p>\n<p>We have <strong>160g of egg white and 250g of granulated sugar<\/strong>. We will put these ingredients in a bowl and <strong>cook in a bain-marie<\/strong>. We have water that we had previously heated, and we will cook until the sugar dissolves, approximately 5 minutes, without stopping stirring so that it does not curdle, which is the egg white.<\/p>\n<p>Once our meringue is cooked and assembled, we will do is the <strong>final step<\/strong> for the macaron, which will be to <strong>cover the creamy<\/strong>. Our petit is simply a <strong>green tea macaron<\/strong> and on top we have added a <strong>yuzu creamy<\/strong>. After we will be to bathe our macaron until it is covered by the meringue.<\/p>\n<p>To give it the final decoration, we will take our spatula and some <strong>picks<\/strong> with this same meringue. For that is important that we have <strong>firm and consistent texture<\/strong> to give it this finish with the peaks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Laura, the BonAmb restaurant pastry chef teaches us how to make a Swiss meringue, that we will use for one of our petits.<\/p>\n","protected":false},"author":6,"featured_media":10940,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[480],"class_list":["post-10945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-swiss-meringue"],"_links":{"self":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/10945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/comments?post=10945"}],"version-history":[{"count":0,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/10945\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/media\/10940"}],"wp:attachment":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/media?parent=10945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/categories?post=10945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/tags?post=10945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}