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Photo: Mark Weinberg/Styling: Erin McDowell. Time Commitment: 50 minutes Why We Love It: make ahead, crowd-pleaser, kid-friendly Don’t stress over the presentation. Simply apply the meringue ...
Here you'll find our Test Kitchen's best tips for avoiding a weeping meringue so you can prevent it from ruining your chocolate meringue pies, vanilla cream pies, and other meringue-topped treats.
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After a strong protein network has formed a complete foam, the meringue is ready to be baked. Adding heat to the mixture is the final step to strengthen the foam structure. The meringue must be baked at a low temperature for a long period of time. This allows the proteins to finish coagulating, strengthening the meringue evenly throughout.
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 cookbooks from Austria. [1] A Spanische Windtorte consists of rings of meringue that have been baked into a cylindrical form with a bottom and a top lid.
The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse.Her recipe, entitled The Flooting Island [], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth.
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Meringue, cooked egg white and sugar. Some icings, such as Italian meringue buttercream, are meringues with butter added, in which case they are classified as buttercreams. Seven-minute frosting is a soft meringue. It does not store well. Royal icing, uncooked egg white and sugar. Dries hard and keeps for months.