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A meringue is a mixture of stiffly beaten egg whites and granulated sugar (or sugar syrup) then cooked.
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 and rounded. 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.
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∙ 16y ago
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∙ 12y agoit will help to stabilise the meringue so it doesnt collapse. until the meringue is stable enough to hold its self and to also add sweetness other wise it will just be egg wites and have not much taste
Wiki User
∙ 15y agoMeringue is just egg whites and sugar. There are three classic ways to make meringue, French, Swiss and Italian. French meringue is most popular with home cooks because does not require as much preparation. French meringue is egg whites beaten with superfine sugar. Some recipes call for cream of tartar as a stabilizing agent. Swiss meringue involves the use of a warm water bath to control the temperature of the eggs whites while beaten and then are then moved to an ice water bath to finish the beating. Italian meringue uses sugar syrup instead of granulated sugar and is the most versatile and stable meringue method. Italian meringue works best in a variety of meringue textures and is my choice for softer meringues (like fillings and pie toppings) although I go with the lazier French method for crispy meringue cookies. :)
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∙ 10y agoThe sugar in the meringue is one of the main ingredients, the sugar is used to make the meringue taste better, if you didn't put any sugar in the meringue, it won't taste like anything, (I think it'll just taste like egg whites).
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∙ 13y agoWhen properly combined, the sugar crystals dissolve in the beaten egg whites, giving the meringue more support due to the structure of the sugar molecules.
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Can you put icing on meringue?
Meringue is egg whites and sugar. There is no fat in it. In fact if you add any fat, it will make it very difficult if not impossible to get your egg whites to become stiff.
Will meringue power added to sugar and water harden or soften it for panoramic sugar eggs?
Adding meringue power to sugar and water hardens it for panoramic sugar eggs.
When is caramalising used in a lemon meringue pie?
The only thing that gets caramelized in a lemon meringue pie would be the meringue. When the meringue is lightly browned, the browning is the sugar in the meringue caramelizing.
Lemon Meringue pie what are the function of ingredients?
Lemon, Meringue, and pie The lemon part is basicaly lemon curd The meringue is whipped egg whites with sugar and the pie is made from flour butter and water with a bit of sugar Lemon, Meringue, and pie The lemon part is basicaly lemon curd The meringue is whipped egg whites with sugar and the pie is made from flour butter and water with a bit of sugar
Can you put the meringue on a lemon pie the next day or do you have to do it the same day you make it?
you can put meringue on a lemon and meringue pie the next day
What is meringue in culinary?
Meringue is a type of dessert which is made from egg whites and sugar, which is baked in a low oven.
What is the mixture of egg whites and sugar Called?
Meringue is baked sugar and egg whites. Sometimes Cream of Tartar or Cornstarch is added as a binding agent.
What is the difference between a sabayon and a meringue?
The main difference between meringue and sabayon is. Meringue is made with mixing egg white and sugar. Meringue are used to make icings like buttercream Sabayon on the other hand is made with mixing egg yolk and sugar. Sabayon is a dessert and is the French name for Zabaione.
Is meringue kosher?
Meringue, which is whipped egg whites, sugar, and cream of tartar, is inherently kosher. When making meringue, you should confirm that the cream of tartar has a valid hechsher. Commercial meringue should have kosher-certification.
What is French Meringue?
French Meringue is what most inexperienced cooks will just refer to as "meringue". It is made by whisking egg whites until soft peaks, then adding sugar a teaspoon at a time, whisking after each addition, until stiff peaks have been formed. This mixture is then baked in a cool temperature oven until hard on the outside but soft in the middle. There is also Italian meringue, which is really useful for desserts when the meringue is only briefly, or not at all cooked. For example, baked Alaska. Italian Meringue is made by whisking egg whites to soft peaks, then pouring on a solution of hot sugar syrup, which cooks the egg whites. Then you continue to whisk to stiff peaks / until the meringue is cold. There is also Swiss Meringue. This is made with the same method as French meringue, however most or all of the sugar will be swapped to icing sugar (but not in the same quantity; usually more icing sugar is required than caster sugar). This produces a very delicate meringue.
Why does meringue slid off the pie when you cut it?
Usually meringue pies leak because only the top of the meringue is done, and the uncooked portion of the egg whites liquify. Put meringue on a hot filling and bake at 325 until it is golden brown to avoid runny meringue.
What is meringue good for?
It is good for blood pressure,Arthritis and sugar
