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|Main ingredients||Egg whites, sugar|
|Main ingredients||Egg whites, sugar|
Meringue, (//, mə-RANG; French pronunciation: [məˈʁɛ̃ɡ]) is a type of dessert, often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract, although if these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst many commercial meringues are crisp throughout.
It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. However this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialot's cookbook of 1692. The word meringue first appeared in English in 1706 in an English translation of Massialot's book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called "white biskit bread" in the book of recipes started in 1604 by Lady Elinor Fettiplace (c. 1570 – c. 1647) of Appleton in Berkshire (now in Oxfordshire), and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680), of Knole, Kent. Slowly baked meringues are still referred to as "pets" (meaning farts in French) in the Loire region of France due to their light and fluffy texture.
There are several types of meringue: the sweetened, beaten egg whites that form the "islands" of Floating Island (also known in French as île flottante); the partly cooked toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry featherweight meringue. Different preparation techniques produce these results.
When egg whites are beaten, some of the hydrogen bonds in the proteins break, causing the proteins to unfold ("denature") and to aggregate non-specifically. This change in structure leads to the stiff consistency required for meringues. The use of a copper bowl, or the addition of cream of tartar is required to additionally denature the proteins to create the firm peaks, otherwise the whites will not be firm. Plastic bowls, wet or greasy bowls will likely result in the meringue mix being prevented from becoming peaky. Wiping the bowl with a wedge of lemon to remove any traces of grease can often help the process.
When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks.
Sugar substitutes are not useful in meringue. The sugar is necessary to the structure.
Egg whites and sugar are both hygroscopic (water-attracting) chemicals. Consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment. This quality also explains the problem called "weeping" or "sweating", in which beads of moisture form on all surfaces of the meringue. Sweating is a particular problem for French meringues in which the granulated sugar is inadequately dissolved in the egg whites, and for high-moisture pie fillings.
Meringues eaten like biscuits are baked at a very low heat for a long time. One name for them is "Forgotten Cookies" as they can be left in a gas oven for long periods of time after the cooking is done. They are not supposed to be "tanned" at all, but they need to be very crisp and dry. They will keep for at least a week if stored in an airtight container.
Meringue can be used as the basis for various desserts including baked Alaska, dacquoise, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, pavlova, Queen of Puddings, sans rival, and silvana. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top.
Another dish is "Meringue de Angel", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include raspberries, peaches, mangos, blueberries, blackberries, pineapple, papayas, honeydew, oranges, cantaloupe, or cherries and strawberries.
Meringue may be used for embellishment. It can be formed into whimsical shapes, like mushrooms, or piped into a crisp basket that is baked and filled later with cake, fruit, or flowers.
Meringue is a fat-free food, because the presence of even small amounts of fat before the meringue is baked causes the beaten egg whites to collapse. The principal nutritional components are protein from the egg whites and simple carbohydrates from the refined sugar.
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