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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.
The term meringue, a whipped egg and sugar confection popular in eighteenth-century France, was adopted presumably because it captured the essence of the light nature of the dance where one gracefully shifts one's weight between feet in a very fluid movement, animating the final section of the Haitian kontradans.
There are two main methods for making a macaron – using either French or Italian meringue (which also originated in France despite its name [22]). In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached.
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 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.
Get ready for winter baking with these recipes, featuring seasonal favorites like fruitcake and bûche de Noël, and classics like coffee cake and rum cake.
The main percussion instruments, güira and tambora, have been a part of the ensemble since the music's inception, and are so important that they are often considered symbolic of the whole country. The güira is a metal scraper believed to be of native Taíno origin, while the tambora is a two-headed drum of African origin.
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. [7]