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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.
For every two egg whites: ¼ teaspoon of either cream of tartar, lemon juice, or a neutral-tasting vinegar 2. Once your whites develop stiff peaks, stop beating them!
A black forest cake can feel like a big task to make, but these mini trifles break down the components into a very approachable dessert without the fear of needing to make a layered cake.
The amount of sugar has a large impact on the overrun and stability of the foam. When sugar and egg whites are whipped together, a meringue is formed. If the amount of sugar is less than or equal to the amount of egg whites, a soft meringue is formed. A stiffer meringue is formed when there is more sugar than egg white. [8]
The optimal cream of tartar concentration to increase volume and the whiteness of interior crumbs without making the cake too tender, is about 1/4 tsp per egg white. [ 16 ] As an acid, cream of tartar with heat reduces sugar crystallization in invert syrups by helping to break down sucrose into its monomer components - fructose and glucose in ...
Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely. In a food processor, pulse the pecans, sugar, nutmeg and ...
A large tart in an open pie shell without a top crust, with a filling consisting of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg. Tamale pie: United States, Mexico: Savory A meat pie with a cornmeal crust and typical Mexican tamale fillings arranged in several layers. The meat is traditionally ground beef.
Spanische Windtorte ("Spanish wind torte") is a historical Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream. It is a dessert that supposedly became popular during the Baroque period of the Austro-Hungarian empire, with recipes for it appearing in several 19th century ...