meringue
Sign in to saveMeringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped eggwhites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.
AI overview
Meringue is a French dessert or candy made primarily from whipped egg whites and sugar, sometimes with added acidic ingredients like lemon or vinegar and binding agents such as salt or flour. The dessert's success depends on whipping the egg whites to create stiff peaks, which happens when the mechanical action denatures the protein ovalbumin in the whites.
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Key facts
- Food.name
- Meringue
- Food.image
- Meringues 9027.jpg
- Food.image_size
- 250px
- Food.caption
- Meringue with whipped cream
- Food.alternate_name
- (in Italy) (in Poland) or (in Portugal and in Brazil) (in Slovenia) (in Croatia, Serbia, Bosnia and Herzegovina and Montenegro) (in Hungary) or (in Albania)
- Food.country
- France
- Food.type
- Dessert
- Food.main_ingredient
- Eggwhites, sugar
via Wikipedia infobox
Article
13 sectionsContents
- History
- Types
- Chemistry
- Compound interactions
- Uses
- Cookies
- Desserts
- Embellishment
- Shelf life
- Nutritional content
- See also
- References
- External links
Meringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped eggwhites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.
They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours.