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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 name 'Lemon Meringue Pie' appears in 1869, [7] but lemon custard pies with meringue topping were often simply called lemon cream pie. [8] In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. White Del Bal' by Rhoda E. White, published in 1868. [9] A chocolate meringue variant exists.
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.
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.
Merengue (/ m ə ˈ r ɛ ŋ ɡ eɪ /, [1] Spanish: [meˈɾeŋɡe]) is a style of Dominican music and dance. Merengue is the national dance of the Dominican Republic and is also important to national identity in the country.
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.
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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. [ 26 ] [ 27 ] Pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow -like centre, in contrast to meringue which is usually solid throughout.