Beaten egg whites, sugar:
http://whatscookingamerica.net/Eggs/perfectmeringue.htm
Meringues were invented in Switzerland in the town of Meiringen by an Italian chef named Gasparini.
Yes meringues are French
Meringues need to be baked on a dry day; humid weather causes the meringues to "weep" and be sticky. To bake crisp meringues, leave them in a slow oven (low heat, about 300 degrees F) until they are completely dry throughout. One method is to bake the meringues at the recommended heat for the recommended time, then to turn off the oven and leave the meringues inside the oven until completely cool.
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Meringues are made with egg whites and sugar mixed together. They are then cooked in an oven, so the answer is no as they are cooked.
What makes meringues so fluffy is the whipped eggs formed in to a hard peak. The cream of tarter also helps.
Ciao Italia - 1989 Meringhe Meringues was released on: USA: 11 August 2007
You want small bubbles of air to lift the egg white protean so that the meringues will be light and crisp after baking.
Beading in meringues refers to the formation of small droplets or beads of moisture on the surface of the meringue. This occurs when the meringue is exposed to humidity or when it has been improperly baked or stored, leading to a weeping texture. Beading can affect the aesthetics and texture of meringues, making them less appealing. To prevent beading, it's essential to ensure proper baking conditions and to store meringues in a dry environment.
Type your answer here... The best meringue is made from castor sugar, because it dissolves easier than granulated sugar.
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Japonaise Meringues