Dictionary:
me·ringue (mə-răng')  |
[French méringue.]
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Confection made from whisked egg-white and sugar, baked slowly in a cool oven; flavouring may be added, and the meringues may be filled with cream, ice cream, or fruit.
| Food Lover's Companion: meringue |
[muh-RANG] Very simply, a meringue is a mixture of stiffly beaten egg whites and granulated sugar. In order for the sugar to dissolve completely (and therefore produce an absolutely smooth meringue), it must be beaten into the whites a tablespoon at a time. Soft meringue is used as a swirled topping for pies, puddings and other desserts such as baked alaska. It's baked only until the peaks are nicely browned and the valleys golden. Hard meringues begin by being piped onto a parchment-lined baking sheet. They're usually round and may be large or small. They're then baked at a very low temperature (about 200°F) for as long as 2 hours and left in the turned-off oven until completely dry. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc. Tiny, one- or two-bite size, mound-shape meringues are called kisses and are eaten as a confection. Kisses often contain chopped nuts, cherries or coconut. They may be baked until completely dry or just until crisp on the outside and chewy inside. An Italian meringue is made by gradually pouring hot sugar syrup over stiffly beaten egg whites, then beating constantly until the mixture is smooth and satiny. This versatile mixture may be used to create either soft or hard meringues.
| Wikipedia: Meringue |
Meringue (pronounced /məˈraŋ/[1]) is a type of dessert made from whipped egg whites and powdered sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner's sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are very light and airy and extremely sweet. The notion that meringue was invented in the Swiss town of Meiringen[2] by an Italian chef named Gasparini is contested. It is more certain that the name meringue for this confection first appeared in print in François Massialot's cookbook of 1692.[3] The word meringue first appeared in English in 1706 in an English translation of Massialot's book. Two considerably seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called "white biskit bread" in the book of receipts started in 1604 by Lady Elinor Fettiplace (c. 1570 - c. 1647) of Appleton in Berkshire (now in Oxfordshire),[4] or called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13 - 1680), of Knole, Kent.[5]
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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. Several techniques produce these results: that used by most home cooks is known as a 'French meringue', and is described below. An 'Italian meringue' is made with boiling sugar syrup, instead of caster sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. A 'Swiss meringue' is whisked over a bain marie to warm the egg whites, and then whisked steadily until it cools. It is then baked. This recipe is often used for Pavlova bases.
When egg whites are beaten, some of the hydrogen bonds in the protein break, causing the protein's structure to unfold. This change in structure leads to the stiff consistency required for meringues.
Typically, two whipped egg whites and 113 grams (4.0 oz) of caster sugar are what compose a single batch cooked meringue.
When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks.
In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies and Baked Alaska, or spread on a sheet and baked for meringues.
Meringues used like cookies are baked at a very low heat for a long time. One name for them is "Forgotten Cookies"[citation needed] as they can be left in a gas 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. Cooked meringue cannot be refrigerated or it will become soggy. They will keep for at least a week if stored in an airtight container.
Meringue can be used as the basis for various other desserts including angel food cake, pavlova, Baked Alaska, Queen of Puddings, Key lime pie, and lemon meringue pie. In these cases, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top.
A common dish served with meringues is curry chicken. The spiciness of the chicken greatly compliments the coolness and refreshing meringue, and is considered a delicacy in Serbia. Another dish is "Meringue de Angel", which consists of a shortbread cookies layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include raspberries, peaches, mangos, blueberries, blackberries, pineapple, papayas, honeydew, oranges, cantaloupe, or cherries and strawberries.
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| Translations: Meringue |
Dansk (Danish)
1.
n. - marengs
2.
n. - fuglerede af marengs
Français (French)
1.
n. - meringue, (Culin) gâteau meringué
2.
n. - musique/danse des Caraïbes
Deutsch (German)
1.
n. - Meringe, Baiser
2.
n. - Merengue, ein typischer Karibiktanz
Ελληνική (Greek)
n. - (μαγειρ.) μαρέγκα
Português (Portuguese)
n. - merengue (m) (dança popular), merengue (m) (doce feito de clara de ovo batida e assada)
Español (Spanish)
1.
n. - merengue (danza)
2.
n. - merengue (huevo batido)
中文（简体）(Chinese (Simplified))
砂糖和蛋白掺制的糕饼材料, 由该材料制成的糕饼
中文（繁體）(Chinese (Traditional))
n. - 砂糖和蛋白摻製的糕餅材料, 由該材料製成的糕餅
한국어 (Korean)
1.
n. - (음식의 일종) 마랭
2.
n. - (음악의 일종) 마랭
日本語 (Japanese)
n. - メレンゲ, メレンゲ菓子
العربيه (Arabic)
(الاسم) كعكه من السكر وبياض البيض
עברית (Hebrew)
n. - מקצפת (תערובת סוכר, חלבון ביצה ועוד)
n. - עוגת מקצפת אפויה, בד"כ בתוספת קרם או פירות
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Copyrights:
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Meringue". Read more |
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| Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more |
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