Meringue is a type of dessert. It is belong with French, Swiss, and Italian cuisine, made from beat egg whites and sugar. Its infrequently an acidic ingredient such as lemon, vinegar or cream of tartar. A necessary mediator such as salt, cornstarch or gelatin may also add to the eggs. The extra addition of powder sugar, which typically covers corn starch, to the uncook meringue creates a pavlova. The key to the creation of a good meringue is the development of stiff peaks by denaturing the protein ovalbumin via mechanical shear. Meringues are often flavor with vanilla, a small amount of almond, or coconut, though if cuttings of these are use and are base on an oil mixture, an excess of fat from the oil may inhibit the egg whites from forming foam.
They are light, airy and sweet sweets. Homemade meringues are often chewy and soft with a crisp external, although an even crisp quality may complete at home by baking at a low temperature (180–200 °F (82–93 °C)) for a spread period of up to two hours, whereas many commercial meringues are crisp overall.
There are several types of meringue: the sweetened, beaten egg whites that form the “islands” of Floating Island is the partly cook toppings of lemon meringue pie and other meringue top desserts; and the classic dry featherweight meringue. Different research techniques produce these results.
Swiss Meringue is whisk over a Bain Marie to warm the egg whites, and then beater progressively until it cools. This forms a solid, silky marshmallow-like meringue. It is commonly then bakes.