What is meringue in food production?

meringue, mixture of stiffly beaten egg whites and sugar that is used in confections and desserts. The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Shapes are piped onto a baking sheet through a pastry bag and dried out thoroughly in a slow oven.

What exactly is meringue?

noun. a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc. a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit, whipped cream, etc.

What is a meringue in England?

meringue in British English (məˈræŋ ) noun. stiffly beaten egg whites mixed with sugar and baked, often as a topping for pies, cakes, etc. a small cake or shell of this mixture, often filled with cream.

What do meringues contain?

There are three main ingredients in a meringue recipe that interact to form the foam structure, egg whites, sugar, and cream of tartar or acid. The backbone of the foam structure is made up of proteins, amino acid chains. Egg whites provide the meringue with necessary proteins that form the meringue foam.

What are the three types of meringue?

Meringue is a simple combination of whisked egg whites and sugar, but it is the technique used to bring them together that determines the type of meringue you end up with. Here we look at the three main types (Swiss, French & Italian), how to make them and when they are best used.

What is the process of making meringue?

How to Make Meringue: A Step-by-Step Guide

Step 1: Prep for French Meringue.
Step 2: Egg Whites Are Best at Room Temperature.
Step 3: Add Cream of Tartar.
Step 4: Start to Whip the Eggs.
Step 5: Watch for Stiff Peaks.
Step 6: Swiss Meringue.
Step 7: Use a Double Boiler.
Step 8: Whisk the Sugar.

How do you eat meringue?

This type of meringue doesn’t have to be baked, since the eggs get “cooked” by the sugar syrup. So you may eat it as a fluffy, whipped topping on a pie or other dessert, or lightly bake it on top of a cake or pie.

What are the 3 stages of meringue?

There are three stages of meringue stiffness: soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff.

What is meringue in food production? meringue, mixture of stiffly beaten egg whites and sugar that is used in confections and desserts. The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Shapes are piped onto a baking sheet through a pastry bag and dried out thoroughly in a slow…