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Meringue
Meringue is a dessert made primarily of whipped egg whites and sugar. The three main types of meringue, French, Italian, and Swiss, vary based on cooking method and ingredients. While meringue is often eaten like a cookie or biscuit, it also can be used as the base of dishes like pavlove or Baked Alaska, or as a cake topping.
109 Questions
Where do you store meringue mixture?
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.
What is the Function of eggwhite when making meringue?
Egg whites provide a special protein called conalbumin. When this protein is whipped up it causes the protein to act much like soap suds making them foam up. Eventually the proteins coagulate stabilizing the foam bubbles, making it more stiff. You must be careful not to over beat the whites or else they will get all clumpy. Other things that will also ruin a meringue is the presence of any water or fat. So you want to make sure that all of your utensils are perfectly clean and dry. For this reason never use a plastic bowl when beating egg whites. The very best possible bowl to use is a copper bowl. There is a chemical reaction that occurs between the copper and the protein that results in a superior meringue.
What is pastry cream mixed with meringue?
No. Meringue is made of whipped egg whites and sugar. Because any trace of oil or fat will cause egg whites to fall, and because whipped cream is very high in fat, the two toppings cannot be combined.
Correction: Yes they can, but you must use a "cooked" meringue such as Italian Meringue. Each is made separately, then fold the whipped cream into the meringue until it is fully blended.
As for the two not being able to be combined, that is incorrect. Butter is also very high in fat content but butter (and sugar) is added to Italian Meringue to make Italian Meringue Butter Cream frosting.
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.
It's a bit iffy... it's been said that it was invented in Meringen, Switzerland by Italian chef, Gasparini, but supposedly it's more probable that the name came from Francois Massialot's cook book. Lady Elinor Fettiplace of Appleton in Berkshire (Oxfordshire) and Lady Rachel Fane of Knole Kent both created confections recognized as meringues under different names, white biskit bread and pets, respectively.
Can you make a meringue with canderel?
I have done that, but to be on the safe side I took one of those little bowl-and-mallet whatchamacallits (What do you call it? It has a bowl and a little baseball-bat-looking-thingy. Do you know what it's called? It's very useful for grinding things when you don't have something already conveniently ground) and ground up the sugar a little bit so it was slightly powdery- but not too much. It ended up fine.
What is the use of meringue powder in royal icing?
I am going to buy a couple of meringues and whizz them in the blender and use this as meringue powder - I'll let you know how I get on!
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!
How long to beat egg whites for meringue topping?
For about 10-20 min. It is easier to use a hand mixer or stand mixer. But it takes about 15 min for my cake batter to be smooth with no lumps. But be sure to not over mix it. Hope I helped! Enjoy your cake!
Our users share their meringue-making methods:
- Preheat the oven to 250 degrees Fahrenheit. Pour 3 egg whites (at room temperature) into a mixing bowl. Mix on high until you get a soft peak. Add 1 cup sugar and a dash of cream of tarter. Mix on high again until you get a stiff peak. At this stage, add some vanilla extract (or any other flavoring). Then, put the mixture into a pastry bag and squeeze out into shape. Swirly shapes work best... the bigger, the better. Lower the oven temperature to 195 degrees and place the cookies in the oven for 1.5 hours. After that, switch off the oven and leave the meringues in overnight. (This recipe take a long time - but it truly pays off.)
- To make a meringue topping for a cake:
Take 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 6 tbsp. sugar.
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Bake at 350 degrees for 12-15 minutes (or until meringue is golden). Before cutting your meringue-topped pie, dip the knife in water; there's no need to dry the knife.
(Also see Related questions and, for other recipes, check the Related links.)
It is a light French pastry made of egg whites (meringue) and has a almond taste. Sandwhiched inside is a cream or ganache filling
What part of an egg is used to make Meringue?
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.
What can you do when meringue won't fluff?
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.
Can you redo the meringue after it's already cooled?
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.
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.
What is meringue plant good for?
The meringue plant is good for cleaning and alkalizing the body, the leaves,the pods, and the bark of the tree are very usefull
