Meringue
Type of dessert or candy / From Wikipedia, the free encyclopedia
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Meringue (/məˈræŋ/ mə-RANG,[1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin,[2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.
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Type | Dessert |
Place of origin | France |
Associated cuisine | Swiss, French, Italian, Polish |
Main ingredients | Egg whites, sugar |
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (80–90 °C or 176–194 °F) for an extended period of up to two hours.