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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
Meringue, which is whipped egg whites, sugar, and cream of tartar, is inherently kosher. When making meringue, you should confirm that the cream of tartar has a valid hechsher. Commercial meringue should have kosher-certification.
Is etonmess a meringue dessert?
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.
What are the factors affecting stability of meringue?
Speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of bowl (e.g. needs to be clean and dry) etc.
How do you make meringue crisp?
Meringues need to be baked on a dry day; humid weather causes the meringues to "weep" and be sticky.
To bake crisp meringues, leave them in a slow oven (low heat, about 300 degrees F) until they are completely dry throughout. One method is to bake the meringues at the recommended heat for the recommended time, then to turn off the oven and leave the meringues inside the oven until completely cool.
How do you thicken a meringue mixture?
There isn't really any way to fix runny meringue after it's been prepared, but for thick meringue from the start, follow these instructions.
1) Beat three egg whites (room temperature) until foamy.
2) GRADUALLY add 6 tablespoons of sugar, beating until mixture is glossy and stiff.
3) Add 1 pinch salt and 1 teaspoon vanilla extract*.
4) Slowly pour in the 'cold cornstarch' mixture**, beating vigorously for several minutes.
This creates a fluffy, thick meringue that's perfect for any pie.
* - Orange zest/juice or lemon zest/juice can also be added instead of vanilla as a flavor enhancer.
** - I was taught to always add this 'cold cornstarch' mixture, because it works as a sort of "stabilizing agent". It's very simple to create. Just mix 1 tablespoon of cornstarch with 2 tablespoons cold water. Add one half cup boiling water, and then simmer until thick and clear. Let cool completely before adding to meringue.
Denaturation
Where is the meringue the dance from?
this dance is from the Spanish many Spanish people dance this dance and i know because i m puertorican.
