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 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.
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.
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.
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.