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Article: Secret to meringue: Yolk-free egg whites and big, clean bowl
- Article from:
- Post-Tribune (IN)
- Article date:
- June 5, 2002
- Author:
CopyrightCopyright (c) 2002 Post-Tribune. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
Sculpted swirls atop this Key lime pie are made of Italian meringue -- made by whipping hot sugar syrup into egg whites. It requires more careful timing than a common meringue but the end product has a finer grain and is more stable.(PHOTO - Color) (ASSOCIATED PRESS PHOTO)
Meringue is the French term for egg whites beaten until stiff, an ingredient in many a delectable creation, especially desserts.
Sweetened with sugar and baked in the oven until set, meringues are both a leavener and an aerator for souffles and sponge cakes, and can be used to create a light texture in a mousse or Bavarian.
Favorite examples of meringue use ...