Meringue is a type of dessert plasma, originally from France made from whipped egg whites and caster sugar. Some meringue recipes call for adding a binding agent such as cream of tartar.
Meringue
Origin: French
Whisked egg white and sugar, beaten until stiff and then baked at very low temperature. Used for sweet pie toppings, pavlovas or for making baskets to fill with fresh fruits.
Meringue Pies
Meringue-that deceptively simple confection of egg whites, sugar, and air-is equally at home as a soft topping for cream pies or as a firm, crisp shell for creamy pavlova, fruit and ice cream.
...
Meringue:
Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats.
Lemon meringue pies with poppy seeds
By Lesley Waters
See all recipes for lemon meringue pie (8)
Quick recipe finder ...
Meringue, depending upon the recipe, may be beaten into soft peaks, or into hard peaks. Generally the stiffer meringue is used for recipes requiring the meringue to be baked.
Coffee Meringue Mushrooms Recipe
3 eggs whites, at room temperature
1/8 t. cream of tartar
3/4 C. sugar, preferably superfine
1 1/2 t. instant coffee or espresso powder (optional)
About 2 t. unsweetened cocoa powder, for dusting
2 oz.
What is Meringue Powder?
I have a frosting recipe that calls for meringue powder. Is this cream of tarter? I have never heard of it. It is for frosting Christmas sugar cookies.
Meringue Powder: A mixture made with pasteurized dried egg whites; used to make long-lasting, hard-drying royal icing. Safe to use uncooked in icings, meringues and mousses. Also adds strength to sugar molds and buttercream flowers.
Pile the meringue mixture roughly over the lemon filling to the flan case edge, sealing the filling completely.
Bake in a pre-heated slow oven at 315 F for 20-30 minutes.
Serve cold with cream or custard.
Meringue - a mixture of egg whites beaten with sugar and baked into cookies or used as a pie topping. The addition of sugar to a meringue is critical; poured in too quickly, the meringue will fall and will not be usable.
meringue powder Shopping hints: Look for this in stores that sell cake decorating supplies.
Meringue
A very light sweet confection made from stiffly whipped egg whites and sugar. When baked it becomes hard on the surface but remains soft inside. Used to cover pies and tarts or on its own with fruit.
Mesclun ...
Meringue-Egg whites beaten until stiff. Then add sugar to the egg whites. This is used for topping pies or other baked items.
Microwave-to cook food in a microwave.
Mince-To chop in tiny pieces.
Meringue: Egg whites beaten until stiff, then sweetened; Used as toppings for pies or baked as cookies.
Mince: To chop food into tiny pieces.
Mix: To beat or stir foods together until they are thoroughly combined.
Meringue
Egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes
Meuniere ...
meringue (ma-rang) - A meringue is a light, delicate foam confection made by slowly beating egg whites and then adding sugar. Whipping egg whites are much like blowing air into a balloon.
Meringue - Egg whites beaten until they are stiff, with added sugar or sugar syrup, used as a topping or shaped and baked until stiff.
Mince - To chop very fine.
Meringue
Egg whites beaten until stiff and then sweetened with sugar. Baked to form a crunchy sweet topping for pies or used to make crisp meringues which can served with cream.
Mesclun ...
Meringue:
Egg whites beaten until they are stiff and creamy, then sweetened. Primarily used as the topping for cream pies, or baked as cookies.
Meringue: ...
meringue: A thick, white foam made of whipped egg whites and sugar.
mesquite: A tree that produces bean pods, which can be dried and ground into gluten-free, low-glycemic flour.
Meringue - Pronounced muh-RANG. Simply a beaten mixture of egg whites and sugar (sometimes with cream of tartar), that are baked in a slow oven to produce a delicately crisp, white confection that seems to literally melt in your mouth.
Meringue Snowflakes
Bring the outdoors in with these delicately shaped Christmas cookies using this 5 ingredient recipe.
See Recipe ...
Meringue Pie in a Lemon (Individual Servings).
Barefoot Contessa's Orange Banana Smoothie
Most Popular Citrus Recipes ...
Meringue
Egg whites beaten until they are stiff, then sweetened. Can be used as the topping for pies or baked as cookies.
Mince Cooking Terms
To chop food into tiny irregular pieces.
Meringue (Fr.): Egg whites beaten until they are stiff, then are sweetened and possibly baked until stiff. Three types are regular or common, Italian, and Swiss.
Meringue
Sweetened egg whites beaten until they are stiff, light and airy. There are 3 types---Swiss, Italian and common.
Mince ...
Meringue
A stiffly beaten mixture of egg whites and sugar:
1. Used to cover the top of a pie and usually browned in the oven.
2. Made in small cakes and baked.
Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise.
Oeuf:
The French word for "egg." ...
french meringue cream icing
southwestern salad cilantro lime dressing
pot cheese german ...
For Choc Meringues you will need whipping cream, bittersweet chocolate cut into pieces, butter cut into small pieces, egg whites, sugar, confectioners sugar, and unsweetened cocoa to make this cookie recipe.
The Lime Meringue Tart is so light and fresh, it is the perfect dessert to pair with my low carb Chicken Chili. Cook this convenient recipe in your slow cooker so it will be waiting for you, after a long day, with the most delicious aroma.
succes au pralin: meringue cake flavored w/caramelized almonds, layered w/butter cream
sucre: sugar
suprême: a veal- or chicken-based white sauce thickened with flour and cream ...
creme chiboust (Fr.) Creme patissiere lightened with Italian meringue, usually stabilized with a little gelatin.
Baked Alaska - A dessert comprised of sponge cake topped with ice cream and covered with meringue. The dessert is then placed in a hot oven to brown the meringue before the ice cream can melt.
In France, a parfait usually consists of frozen whipped cream and Italian meringue or just whipped cream.
Parmesan cheese
A hard cow's milk cheese from the Italian area of Emilia-Romagna ranging in flavor from sweet to sharp. Used for grating.
dacquoise: dessert consisting of layers of meringue and cream filling
dariole: small round form for baking cylindrical desserts
darphin: shredded potatoes that have been formed into a flat round pancake and sauteèd in oil, then baked ...
We mix a pate a bombe and meringue together then add a flavour (i.e. fresh bananas) and cream. Parmesan dressing Mayonnaise and parmesan together. Pata Negra Black pig from Spain which has a unique flavour from being fed mainly with acorns.
A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.
It produces an exceptionally high volume, stable egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity.
This classic French cake is composed of baked nut meringues layered with buttercream.
Beating the eggs in early allows even more air to be whipped in (think of meringue) in the initial mixing stages. In the creaming method, it is very important that you do not skimp on the creaming of the fats/sugar/eggs.
A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown.
Place a citrus knot on top of a lemon meringue, orange cream, or key lime pie to give a hint of what's inside.
To tie citrus knot garnishes:
Wash citrus fruit; dry thoroughly. Cut strips of peel from fruit with vegetable peeler.
This can help to make meringues of a finer texture. In some cases, this property is undesirable. For example, the coating on Saucepan Fudge Crackle Cookies is specified to use regular granulated sugar; superfine sugar might dissolve.
Pavlova: a delicately baked meringue of egg whites and sugar topped with whipped cream and fresh seasonal fruits. Considered to be the Australian national dessert.
...
Ile Flottante - A classic French dessert of a light meringue 'island' floating on a custard sauce
Imam Bayildi - A Turkish dish of stuffed aubergines, with the name translating roughly as 'the imam fainted' ...
A pavlova has crisp meringue
outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake. Commonly pavlovas are topped with
whipped cream and fresh fruit, especially kiwi fruit, passion fruit or strawberries.
When liquid separates out of a solid food, such as jellies, custards, and meringues.
Whip
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.
(Spanish) a dessert of meringue with an egg-butter sauce
carajay
a native frying pan with a rounded bottom, a wok ...
Citrus zest is used extensively in sweet or savoury dishes wherever the flavour of citrus fruit is required, eg lemon meringue pie, fruit salads, soufflés, ice creams and mousses; mixed with breadcrumbs and olive oil as a topping for fish, ...
Key Lime Pie - A pie, similar to lemon meringue, made with the tart, yellowish Key limes from Florida.
Also spelled castor sugar is the British equivalent for superfine sugar. It dissolves easily and can be used for such things as making meringues and sweetening cold liquids. It can be substituted for regular granulatd sugar cup for cup.
Next page...
A dessert composed of liqueur-soaked sponge cake topped with a mound or half-sphere of ice cream, all of which is coated with sweetened meringue and browned just before service.
Baker's Joy ...
Make sure whites are free of yolk and mixing bowl is cold and dry. Medium peak is when they are stiff enough to form peaks but not at a glossy meringue stage.
Monter - A French term meaning to give body or increased volume to foods by incorporating air with a whisk to egg whites, cream, meringues, etc.
The best eggnog requires seperating the eggs and beating the yolks with 1/2 the sugar and whipping the whites with 1/2 the sugar to make meringue, folding all together with an electric mixer or blender! ...
Originating in Naples in the 19th century, it consists of sponge cake soaked with brandy or kirsch, layered with custard (pastry cream) and candied fruit, covered with cream or Italian meringue, and baked in the oven.
Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.
meringue: stiffly beaten mixture of egg whites and sugar,
mince: to cut or chop into very small pieces.
monosodium glutamate (MSG): grainy substance added to food to enhance the flavor.
Morcon: Stuffed rolled steak ...
 See also: Cream, Cooking, Sugar, Dessert, Sauce
|
