Meringue (/məˈræŋ/,[1] mə-rang; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites (or aquafaba) and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and 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.
History
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.[2] 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.[3] 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 Eleanor Poole Fettiplace (c. 1570 – c. 1647) of Gloucestershire[4] and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680), of Knole, Kent.[5] Slowly baked meringues are still referred to as "pets" in the Loire region of France due to their light and fluffy texture.[6]
Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry bag was introduced by Antonin Carême.[7]
Types Of Meringue
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.
- French Meringue or basic meringue is the method best known to home cooks. Fine white sugar (castor sugar) is beaten into egg whites.
- Italian Meringue is made with boiling sugar syrup, instead of caster sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff and until the meringue becomes cool. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or Baked Alaska base and baked.
- Swiss Meringue is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.
source : wikipedia
