No. If you read any recipe, you need to beat the mixture until it is aerated, then bake - this holds the aeration. In other words, if you store it, it will lose all the bubbles you beat, and it won't be light and fluffy when you bake.
The correct spelling of the fluffy mixture is "meringue."
Meringue powder is used in baking and confectionery to make meringue, a light and fluffy mixture of whipped egg whites and sugar. It is commonly used to make meringue toppings for pies, cookies, and other desserts.
Another name for Italian meringue is "meringue italienne." It is a type of meringue made by whipping egg whites and gradually adding hot sugar syrup, resulting in a glossy and stable mixture. This meringue is often used in desserts like mousses, buttercreams, and as a topping for pies.
http://en.wikipedia.org/wiki/Eton_mess Eton mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream.
Meringue is baked sugar and egg whites. Sometimes Cream of Tartar or Cornstarch is added as a binding agent.
No. Meringue, which is made of whipped egg whites and sugar, does not freeze well. You could always freeze your pie prior to putting the meringue on it, and then make your meringue after you thaw the pie.
You cannot "make" any foods on Neopets. You can buy Radish Meringue in the store at the link below, if it's in stock!
The likely word is meringue (beaten egg white and sugar mixture).
Yes, you can definitely mix crème fraîche with fruit and use it as a topping for meringue nests. The tangy flavor of the crème fraîche complements the sweetness of the fruit and the crispness of the meringue. Simply combine your choice of fruit—such as berries or peaches—with the crème fraîche, and spoon the mixture over the meringue nests for a delightful dessert. Enjoy!
My daughter did so successfully. I hope so because mine is in the freezer, complete with the egg white meringue for tonight's party!
No, you cannot dye meringues!Because dye is a liquid, when you stir it into the meringue mixture, it will turn the mixture sloppy meaning you can't pipe it. ?It still won't work even if you want it to be flat as it is the wrong texture.Trust me! I tried!
The meringue beat state refers to the specific stage in the process of whipping egg whites and sugar to create meringue. At this stage, the mixture has reached a glossy and stable consistency, forming stiff peaks that hold their shape when the beaters are lifted. This is ideal for recipes requiring meringue, such as pavlova or macarons, as it provides the necessary structure and volume. Properly achieving this state is crucial for the success of the final dish.