Meringue

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

Meringue is believed to have been introduced to North America by European settlers, particularly the French and the English, in the 17th and 18th centuries. Its popularity grew as culinary techniques and recipes were shared among communities. By the 19th century, meringue had become a staple in American desserts, often featured in pies and cakes, thanks to its light texture and versatility. Over time, regional variations emerged, solidifying meringue's place in North American cuisine.

Yes, you can still crease the pan when baking meringue, but it's important to do so carefully. Creasing can create uneven surfaces, leading to inconsistent baking and potentially affecting the texture of the meringue. For best results, use a smooth, flat baking surface, and line the pan with parchment paper to help achieve a uniform bake and prevent sticking.

you can put meringue on a lemon and meringue pie the next day

not sure trying to find out the same thing....but i have been reading about it and chances are that you will get samonella but since eggs are pastureized you should be good buti wouldn't eat it................

You can purchase Mrs. Smith's Lemon Meringue Pies at most grocery stores that have a frozen dessert section, such as Walmart, Kroger, and Safeway. Additionally, you may find them on online grocery delivery services like Instacart or Amazon Fresh. For the most accurate availability, it's a good idea to check your local store's website or call ahead.

Only if the planets are in the right alignment.

I may have figured it out. Let me know if I'm right or wrong. Wikipedia said that the U.S. large egg's white weighs 38 grams. Another website said that pure egg white from a single egg would produce about a pint of foam. Since there are 59.84 fluid pints in a cubic foot, and the foam would weigh about 38 grams a pint, that would mean that the foam weighs about 2273.92 grams per cubic foot, or 5 pounds per cubic foot. http://en.wikipedia.org/wiki/Egg_white

http://discovermagazine.com/2006/feb/cooking-for-eggheads/article_view?b_start:int=1&-C=

There is something called the merengue or moringa seed. It can be used to treat headaches, high blood pressure, diabetes, stomach problems, dandruff, thyroid disorders, and infections.

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

A Swiss meringue is a type of sugared egg white. Bring sugar water (1 to 1 ratio) up to a soft ball temp. In a mixer, beat whites slightly. Add sugar water while beating egg whites. Add cream of tartar to help with peaking.

Some stages of Radulomyces molaris can look like baked meringue when dried out.

You will probably need to contact someone at the magazine to find out if you can get this recipe from their archives.

no..... well you can but it will taste diffrent some people like it better try it an see how you like it

Any bowl or utensil that is used when beating egg whites has to be perfectly clean and grease-free. When air is beaten into egg whites, the proteins of the egg white open up, which makes the whites form a semi-solid. If there are any lipids introduced into the egg whites they prevent the whites from forming a semi-solid state by surrounding the proteins of the egg whites and preventing the proteins from opening.

The main difference between meringue and sabayon is.

Meringue is made with mixing egg white and sugar. Meringue are used to make icings like buttercream

Sabayon on the other hand is made with mixing egg yolk and sugar. Sabayon is a dessert and is the French name for Zabaione.

When egg whites are beaten, some of the hydrogen bonds between protein structures begin to break, leading to the unfolding of the protein's structure. Adding the sugar in small quantities allows for complete hydrogen bonds to form between the sugar molecules and the newly exposed peptides.

Likewise adding too large a quantity of sugar at a given time will rapidly thicken the mixture's viscosity which will prevent air from properly mixing in with the compounds in order to fluff up and also increase the energy of activation required to break down the remaining hydrogen bonds between the proteins in the egg whites.

The hydrogen bonding between sugar molecules and the newly exposed peptide chains leads to a change in the structure of the mixture leading to the "stiff" consistency required for meringues. Cream of tartar is required to additionally denature the proteins and aid in the structural rearrangement.

Basically it's so the egg whites don't deflate.

That would depend entirely on the recipe. Plain basic meringue is made with egg whites and sugar, without nuts.

Yes, absolutely.

Typically for meringue you want to beat the egg whites to soft peaks. Over beaten whites will sort of deflate and the resulting meringue will be tough. Sometimes you can rescue your over-beaten whites by adding another egg white.

A little bit of lemon juice or cream of tartar added to the eggs before beating will make them more stable.

Coconut, lemon, chocolate, apple and caramel are common meringue topped pies, but many others are possible.

Often the filling uses the yolks from the eggs used for the whites in the meringue. Creamy, thick, tangy fillings that contrast and balance the light, fluffy, sweet meringue are particularly good.

The tart shell stops the lemon filling and meringue topping from spilling out !

Meringue (beaten egg white and sugar) can be cooked in the coolest oven in the Aga. Meringue doesn't really cook it dries out and the object of many cooks is to dry the meringue until crisp with as little browning as possible. This can be done by piping the meringues on to non stick cooking paper and then leaving in the coolest oven overnight. There's no fixed timing . They're done when they're done. Do note that the temperatures involved are low and consequently for food safety it's wisest to use pasteurised egg white particularly if the meringues are to be served to pregnant women, old people or those whose immune system is compromised by illness.

French Meringue is what most inexperienced cooks will just refer to as "meringue". It is made by whisking egg whites until soft peaks, then adding sugar a teaspoon at a time, whisking after each addition, until stiff peaks have been formed. This mixture is then baked in a cool temperature oven until hard on the outside but soft in the middle.

There is also Italian meringue, which is really useful for desserts when the meringue is only briefly, or not at all cooked. For example, baked Alaska. Italian Meringue is made by whisking egg whites to soft peaks, then pouring on a solution of hot sugar syrup, which cooks the egg whites. Then you continue to whisk to stiff peaks / until the meringue is cold.

There is also Swiss Meringue. This is made with the same method as French meringue, however most or all of the sugar will be swapped to icing sugar (but not in the same quantity; usually more icing sugar is required than caster sugar). This produces a very delicate meringue.