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Meringue (/ m ə ˈ r æ ŋ / mə-RANG, [1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin, [2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
Espumilla is a traditional Ecuadorian meringue and popular street food. [1] [2] [3] The word "espumilla" means "foam" in Spanish. [3] [4] It possibly is dated back to 1907 with records mentioning its existence. [1] [4] It is made with egg whites, sugar, and fruit pulp, often guava, frequently whipped by hand to achieve the right texture.
Méringue was heavily influenced by the contredanse from Europe and then by Afro-Caribbean influences from Hispaniola.The blend of African and European cultures has created popular dance music, music played on simple acoustic instruments by artists who don't need theaters or microphones to show off their art.
The dance briefly became internationally popular in the 1980s, especially in the Philippines, Latin America and Caribbean countries. It has adopted aspects of dances such as maxixe, carimbó, forró, salsa and merengue. Lambada is generally a partner dance. The dancers generally dance with arched legs, with the steps being from side to side ...
While root beer floats have several origin stories around it, one states that Frank Wisner created it in the 1800s after noticing the state’s mountain peaks look like ice cream floating in soda ...
The dance originated as a rural dance and later became a ballroom dance. [3] Merengue has three distinct sections: the paseo, the merengue proper, and the closing jaleo which includes improvisation. [4] Partners hold each other in a closed position. The leader holds the follower's waist with their right hand and the follower's right hand with ...
The genre had originated within the rural, northern valley region around the city of Santiago called the Cibao. It later spread throughout the country and became popular among the urban population. [12] The oldest form of merengue was typically played on string instruments.
The meringue mixture is placed on to baking paper and shaped to form a round cake around 20 cm (8 in) in diameter with a slightly recessed centre. The meringue is baked in a slow oven (120–150 °C; 250–300 °F; gas mark 1/2, 1, or 2) for 45–60 minutes, then left in the oven to cool and dry out, usually overnight.