What is the definition of a meringue?
Definition of meringue 1 : a dessert topping consisting of a baked mixture of stiffly beaten egg whites and sugar. 2 : a shell made of meringue and filled with fruit or ice cream.
What is meringue in cooking?
Meringue is loosely defined as a mixture of beaten egg whites and granulated sugar whipped together. baking.
What is meringue and its uses?
Meringue is a mixture of eggs whites and sugar that when blended properly develop into a thick, fluffy consistency. Meringue can be used as a topping for pies, to create cookies, and to decorate cakes.
What is another word for meringue?
What is another word for meringue?
| macaroon | macaron |
|---|---|
| sandwich biscuit | sandwich cookie |
Is meringue a French word?
It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century. However, this claim is contested; the Oxford English Dictionary states that the French word is of unknown origin.
Is meringue cooked?
What is its texture like? 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 type of meringue is used for macarons?
French meringue
The easiest type of meringue to make is a French meringue, i.e. egg whites beaten until fluffy and sweetened with sugar. When baked, French meringues are firm, yet fragile and crumbly. What is this? French meringues are used in desserts like Pavlova or Eton Mess, and also form the basis for French Macarons.
What part of speech is Meringue?
noun
A mixture consisting of beaten egg whites and sugar which is added to the tops of pies then browned.
What’s another name for meringue cookies?
forgotten cookies
Meringue cookies are baked at a very low heat for a long time. Another name for them is forgotten cookies, as they can be left in an oven for a long time after the cooking is done.
Who invented the meringue?
Gasparini
The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Meringues are eaten as small “kisses” or as cases and toppings for fruits, ice cream, puddings, and the like. Shapes are piped onto a baking sheet through a pastry bag and dried out thoroughly in a slow oven.