A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.
Stiffly whipped egg whites and sugar, which when baked hard on the outside but soft inside.
Egg whites whipped with sugar.
Meringue is a mixture produced from whipping egg whites until they form stiff peaks then combining them with sugar. It has many forms: as a base for lightening mousses and buttercreams or aerating batters. With the addition of nuts, meringue can be made into products such as japonaise, dacquoise, succes, progress. Without nuts, meringue can be made into vacherin shells and various decorations. It can be used on the outside of cakes that are flamed (baked alaska) or poached to create Oeufs a la Neige. The texture varies according to the amount of sugar, and the addition of nuts. Swiss Meringue is made by warming sugar and egg whites over simmering water, then whipping. It is the base for buttercreams and baked meringues. Italian Meringue is made by whipping egg whites, then adding a boiled sugar syrup. It is the most stable and often used to fold into mousse mixtures, chiboust creams and pastry cream as well as for piped decorations and toppings French Meringue is a simple mixture of egg whites and sugar. It is used to make baked meringues and meringue shells.
A baking term used to refer to the shells made from egg white and flavoring, and filled with a sweet filling, or to the egg whites on a pie, and browned in the oven.
The white of eggs which have been stiffly beaten with sugar to form peaks.
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.
( muh-rang) - A kind of icing made of white of egg and sugar well beaten.
egg whites and sugar beaten until stiff then baked slowly in the oven.
sweet topping especially for pies made of beaten egg whites and sugar
small tart with a crust of baked meringue (egg whites and sugar) and a sweet, usually fruit, filling
Mixture of stiffly beaten egg whites and sugar. Also the cooked soft mixture on desserts or the cooked "hard" mixture as a dessert shell.
Castor sugar and egg white is beaten together to add air to the mixture, which is known as meringue. The meringue is then shaped and dried in an oven to hold the shape.
A meringue is a mixture of beaten egg whites and sugar. Meringues are often used as a topping--usually lightly browned in the oven--or baked separately. Recipe: Lemon Meringue Pie
A stiffly beaten mixture of sugar and raw egg white.
A stiffly beaten mixture of egg whites and sugar in varying ratios depending on whether the meringue will be Â“softÂ” (buttercream frosting, meringue topping for pie) or Â“hardÂ” (small confections or to hold fruit or ice cream). Meringue can be baked until browned and still soft or until completely crisp. Today meringue is often made from sterilized eggs or meringue powder to insure safety.
stiffly beaten egg whites and sugar baked either as small dollops and sandwiched together with cream or other mixture or used as a topping to a pie.
A mixture of egg white, caster sugar and air that is whisked and dried in a slow oven. Meringue should be shaped before drying.
Egg white-sugar preparations including pie topping, poached meringue used to top custard, crisp meringue dessert shells, and divinity candy
A fluffy, puffy mound of egg whites which have been whipped until the air expands them. They are baked in an oven and look like clouds.
A preparation made of baked beaten egg whites and sugar. Different textures are obtained by varying the ways of mixing the sugar and the egg whites, and varying the baking time/temperature. Meringue is most famously used to top lemon meringue tarts, but can also stand alone as a cookie when flavoured; try it at Fleudelys Patisserie.
A mixture of stiffly beaten egg whites and granulated sugar.
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. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue shells are called vacherin.
Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked as cookies.
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 is a type of dessert, 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. Meringues are often flavoured with a small amount of essence, e.g., almond or coconut, or most commonly, vanilla.