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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
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
A recipe required for meringue using boiled sugar and water?
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.
How do you make baked meringue The crunchy type?
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.
Bring your eggs to room temperature before using them
