It is a light French pastry made of egg whites (meringue) and has a almond taste. Sandwhiched inside is a cream or ganache filling

Yes, unless you want to have a liquidy snack!

You use the egg whites of the eggs to make meringue. To make it thick you whip it so that lots of air gets in and also when you add the sugar it will thicken up but remember when you add in the sugar you have to whip it some more.

Equipment Needed : Hand whip or mixer!

No. If meringue is to be hard and dry, it needs to be dry when it comes out of the oven.

The most common reason egg whites and sugar will not for stiff peaks is that a bit of egg yolk or oil has come in contact with the egg whites. If the bowl and beaters have a residue of oil from a previous use, that is enough to prevent egg whites from stiffening.

Another possibility is that the sugar was added before the whites were partially beaten, or that the sugar was added all at once instead of gradually.

yes- if you put merangue on warm pie it the merangue will weep.

Meringues split because-

One- because you didn't mix it well to the right consistency.

Two-maybe you set the temperature too high, (that's what happened to me).

---OR---

Did the mixture go all foamy?

Did the mixture go all watery?

Did the mixture go too hard?

Did you not put enough sugar in?

---If you got these---

That's the problem...

Use a electric whisker or something.

You don't need to take much work with that!

---OR---

It tends to happen sometimes, that's what makes the meringue not look nice...

Happy cooking!

no because it is a baked Good and it will taste bad if you want to eat it later.

egg whites, cream of tartar and sugar.

You should bake your meringue soon as you can after whipping it, otherwise it will deflate and the texture will be all wrong. 2 hours in the fridge is too long, it would deflate.

An average meringue nest is approximately 55 calories.

The meringue plant is good for cleaning and alkalizing the body, the leaves,the pods, and the bark of the tree are very usefull

Sounds like Italian Meringue, it's yummy, though somewhat tricky to make...follow directions carefully to prevent the syrup from crystallizing or becoming grainy. If you don't have a stand mixer, it's best to have a helper to pour the syrup, while you are beating the egg whites. Recipe makes enough to fill and frost a 2 or 3 layer cake. Combine3 egg whites and pinch ofsaltin mixing bowl, and beat until the whites are stiff by not dry; set aside. Combine 1 cup granulated sugar, 1/2 cup water in a small, heavy-bottomed sauce pan. Heat, without stirring, until the mixture begins to boil. Cover for 3 minutes to dissolve any sugar crystals on the sides of the pan. Remove the lid and let the syrup boil without stirring for about 10-15 minutes until it reaches 230-232 degrees F on a candy thermometer. Very slowly add the sugar syrup by pouring just a thin stream ofitover the beaten egg whites, beating constantly all the whilewith electric mixer; continue to beat until the meringue has cooled to room temperature. Addin 1 1/2 teaspoon of pure vanilla extract.

1. The most important thing when making meringues is avoid moisture. Therefore, don't make meringues on humid or rainy days. Also, avoid making them when doing other cooking. Moisture in the air will prevent them from drying completely and will make them "weep". Preheat oven to 120°C. Measure and prepare all your ingredients.

2. Bring your eggs to room temperature before using them