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Meringue is a type of dessert, traditionally made from whipped egg whites and sugar, however, some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner's sugar. They are often flavored with vanilla and a small amount of almond or coconut extract; being also light, airy and sweet.

There are several types of meringue: the sweetened, uncooked beaten egg whites that form the "islands" of Floating Island, the partly cooked toppings of lemon meringue pie and other meringue-topped desserts, and the classic dry featherweight meringue. Different preparation techniques produce these results, and the Swiss meringue is prepared over a bain-marie to warm the egg whites, and then whisked steadily until it cools after which it is baked.

Meringues eaten like biscuits are baked at a very low heat for a long time, one name for them being "Forgotten Cookies" as they can be left in the oven for long periods of time after the cooking is done. They are not supposed to be "tanned" at all, but they need to be very crisp and dry and will keep for at least a week if stored in an airtight container.

Generally speaking, it is a fat-free food, because the presence of even small amounts of fat before the meringue is baked causes the beaten egg whites to collapse. The principal nutritional components are high-quality protein from the egg whites and simple carbohydrates from the refined sugar. This airy dessert can easily become one's favorite due to its puffy texture and sweet, vanilla taste.

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