Meringue
Meringue is a type of dessert or candy that originated from Europe. It is made from whipped egg whites and sugar, and sometimes an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as cornstarch can also be added. The key characteristic of meringue is its light, airy texture.
History
The exact origin of meringue is unclear. Some sources claim that it was invented in the Swiss village of Meiringen and improved by an Italian chef. However, this claim is contested. The word meringue first appeared in English in 1706 in an English cookbook by Elizabeth Raffald.
Types of Meringue
There are three main types of meringue; the French meringue, Italian meringue, and Swiss meringue. Each type differs in preparation method, resulting in different texture and taste.
French Meringue
The French meringue is the most common and easiest to make. Sugar is gradually beaten into egg whites until stiff peaks form. It is then baked at a low temperature to dry out the meringue.
Italian Meringue
Italian meringue is made with boiling sugar syrup, instead of caster sugar. This results in a much glossier meringue which is more stable and can be used in various pastries without collapsing.
Swiss Meringue
Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches a temperature of 60 °C (140 °F) and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase volume and then at a lower speed until cool and very stiff.
Uses
Meringue can be used in a variety of desserts. It is often used as a topping for lemon meringue pie, and is also used in some recipes for Baked Alaska. Meringue can also be formed into various shapes, including a popular dessert known as meringue kisses.
See Also
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