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Meringue, is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumin via mechanical shear. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract, although if these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections.
Source: Wikipedia. Source link.
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|SubCat||Cookies, sweet biscuits, rusks|
|Dietary fibre (g)||0|
|Edible part (%)||100|
|Vitamin A (RAE)||0|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0|