What are cookies meringue?
Cookies meringue are made of dough that contains sweetened and whipped egg whites. Small bubbles are captured in the protein structure created by whipping egg whites into the foam. Once the biscuits are baked, the texture is set and becomes sharp and air light. The flavor of extracts is often added to Putin's dough to give cookies a recognizable taste. Colors and watering grow varieties of cookie meringue and make them more visually attractive. The egg yolks are separated from white and are generally not used in the biscuits for meringue. Tartar cream is sometimes added to quickly set the meringue and shorten the whipping time. The whipped egg white dough is usually weakened with sugar or honey confectionery. Some varieties of cookies can contain no flour and are gluten -free. These ingredients usually create cookies that are dense and chewing. Egg-white biscuits usually rely only on the protein structure in the sweet meringue to create a sharp, light cookie. The pipe dough must be movedD roast and cannot be stored in the refrigerator like most raw dough for biscuits.
The taste of cookies meringue is often inspired by other popular cookies and cakes. The meringue is used to top a wide range of dessert cakes. The ingredients and flavors in these cakes are commonly incorporated into the dough with a cookie meringue. The molten chocolate is mixed and drizzled to biscuits for meringue for added taste. Vanilla, walnut and mint extracts are often mixed into sweetened whips in small quantities.
Safe handling of white egg whites requires clean equipment and hands. White eggs have a high protein and low acid content, an ideal environment for bacterial growth. Mering cookie dough, which is contaminated and left at room temperature, can cause food transmitted by food. Regular and furnishing with hot water and soap can help prevent contamination. AfterDe dough prepared, should be moved directly to the preheated oven.
Baking meringue on a non -traveled pan can lead to sticking and loss of food. A thin layer of oil for cooking spray, butter or margarine in a bakery pan can stimulate browning and cause biscuits to rise without breaking. Leaving cookies kits to cool down for a few minutes after leaving the oven, often facilitating them from lifting the greased pan.