Science Fair Project Encyclopedia
For the Dominican or Haitian folk dance and the music it is performed to, see merengue.
Meringue is a type of dessert made from whipped egg whites and caster sugar. Some meringue recipes call for adding a binding agent such as Cream of Tartar. Meringues are often flavoured with a small amount of essence, e.g., almond or coconut. They are very light and airy and extremely sweet.
Meringues used like cookies are baked at a very low heat for a long time - they are not supposed to be browned at all, but they need to be very crisp and dry. Cooked meringue cannot be refrigerated or it will become soggy.
Meringue can be used as the basis for various other desserts including Angel Food Cake, Pavlova, Baked Alaska Queen of Puddings and Lemon meringue pie. In these cases, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top.
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