What is the meringue?
The meringue is whipped cream in egg whites often combined with sugar, which can either be baked, as a topping on a cake, or as biscuits or shells for specific desserts. Unchanged meringue is used to disrupt popular dessert popular items such as chocolate foam. When whipping egg whites, this process is more demanding and can require both the strength of the arms and patience. Many cooking experts recommend using a copper bowl for flogging, because copper ions tend to migrate into the mixture and create a stiffer meringue that is more difficult to blow. Generally, stiffer white are used for recipes that require to be baked. When it is baked for hardness, it also takes time in a low -temperature furnace.
When baking on cakes, the kiss should maintain part of its softness. For cookies, IT is usually baked for one hour or half or more in the oven 250 ° F (121 ° C) to dry the interior thoroughly so that the cookie or cake shell will be crispy. OutdoorsIt can remain hard, but the interior becomes chewing. Some people enjoy cookies of this type, but hard biscuits tend to require preparation in dry conditions or weather.
Cookies can be flavored and are a popular choice as a low -fat treatment. Because they contain no flour, they are relatively low carbohydrates and because they have only egg whites, they have a significantly low fat content. However, the amount of sugar added tends to compensate for benefits. They are a better choice for occasional diet delicacies than traditional cookies with shortening or butter base.
Italian meringues of cookies often have the addition of almonds or hazelnuts and often produce chocolate, vanilla or lemon flavors. These can be found in the US in Italian American bakeries. They are less sweet than those who could find in a typical bakery or in grocery stores. They also tend tobe harder and better to store.
Sometimes a baked meringue can be filled with ice cream. This is usually called glacee. Most cooking experts recommend that the shells be filled at the last minute, if possible, because it will keep crunchy. The cake filled with Italian cream or cream can also be irritating, but should also be filled just before serving.
Some fear the use of meringue in uncooked form, as it can expose Salmonella. One can whip egg whites in a bowl set in a hot water bath, which warms them and tends to reduce this risk. Also accessories such as hot molten chocolate, boil egg whites and remove the risk of accidental food poisoning.