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	Meringue - Wikipedia, the free encyclopedia
		Meringue is a type of dessert, originally from France, made from whipped egg whites and caster sugar.
		Meringues are often flavoured with a small amount of essence, e.g., almond or coconut.
		It is believed that Meringue was invented in the Swiss town of Meiringen by an Italian chef named Gasparini (legend varies in regard to the date of invention, between 1600 and 1720).
	en.wikipedia.org /wiki/Meringue (269 words)

	Eggs From A To Z - Meringue
		The meringue may be baked on a baking sheet greased with unsalted shortening (not oil) or on a baking sheet lined with waxed paper, brown paper or foil.
		Meringue baked in a cake or springform pan is often served with whipped crearn and fruit and is called Schaum Torte or Pavlova.
		Meringue baked or, more properly, dried in a preheated 225 F. oven for 1 to 1-1/2 hours until a cake tester or toothpick inserted in the center comes out clean, will be white, dry and crisp.
	www.georgiaeggs.org /pages/meringue.html (835 words)

	Strawberries with Cream and Meringue Bits Recipe - joyofbaking.com (Site not responding. Last check: 2007-09-11)
		Meringue Cookies: Preheat oven to 250 degrees F (130 degrees C) and place racks in upper and lower third of your own.
		Bake the meringues for approximately one hour, rotating the baking sheets from top to bottom and front to back (about half way through) to ensure even baking.
		The meringues are done when they are pale ivory in color and firm enough that they can be lifted from the baking sheet without sticking.
	www.joyofbaking.com /StrawberriesCreamMeringue.html (857 words)

	Meringue Mushrooms Recipe - joyofbaking.com (Site not responding. Last check: 2007-09-11)
		The meringue is then placed in a pastry bag and piped into shapes of mushroom caps and stems.
		Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into even rounds building up the meringue to form a 1 1/2 - 2 inch (1.75-2.5 cm) round that is about 3/4 -1 inch (2-2.5 cm) in height.
		The Yule log can be further decorated with meringue mushrooms, marzipan or sugar paste that is colored and cut to resemble holly leaves, red candies to simulate the holly berries, dusted with confectioners (icing or powdered) sugar to resemble snow, and other seasonal decorations.
	www.joyofbaking.com /MeringueMushrooms.html (1417 words)

	Meringue: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-09-11)
		Meringues are often flavoured with a small amount of essence, EHandler: no quick summary.
		Meringues used like cookies are baked at a very low heat for a long time - they are not supposed to be browned at all, EHandler: no quick summary.
		Lemon meringue pie is a dessert made with a pastry base, lemon curd filling and a fluffy meringue topping....
	www.absoluteastronomy.com /encyclopedia/m/me/meringue.htm (815 words)

	The Seattle Times: Food & wine: Pie meringue: hard to beat
		Turn the mixer to medium and beat until the beaters leave ridges in the meringue, and the whites are glossy and hold stiff peaks when the beaters are lifted out.
		To help prevent this, spread the meringue on top of the filling while the filling is very hot, which immediately starts to cook the meringue.
		It makes a meringue that is not as light and airy as some recipes, but it won't weep or bead.
	seattletimes.nwsource.com /html/foodwine/2002390697_meringue20.html?syndication=rss (593 words)

	Weep no more: With the proper technique, anyone can create a perfect meringue
		When we mentioned the 12-white meringue to an egg board employee, she wanted to check it for safety, as improperly cooked eggs can cause illness from salmonella bacteria.
		Meringues vary from a glamorous glace, served with ice cream, to Christmas meringue cookies, an insulating meringue that surrounds baked Alaska, and hard meringues that form delicate crusts, such as schaum torte, served with whipped cream and fruit.
		Meringue can even be poached in simmering milk or water to form "floating islands," served with custard or fruit sauce.
	www.jsonline.com /news/sunday/food/0216meringue.html (1164 words)

	Hormel Foods - Glossary - Meringue
		Meringue pies commonly develop a condition referred to as weeping, which takes place as water enters between the pie filling and the meringue, resulting in water collecting in the bottom of the pie pan.
		For meringue 3/4 inch to 1 inch thick, bake at 425° F for 6 minutes, or at 400° F for 8 minutes, or at 350° F for 18 minutes.
		As the sugar is beaten into the meringue and begins to shape peaks, add the cornstarch and water mixture a tablespoon at a time until it is all used.
	www.hormel.com /kitchen/glossary.asp?id=33477&catitemid= (445 words)

	How to keep meringue from weeping
		The reason meringues weep is that they are undercooked on the bottom, and some of the moisture that is held in suspension in the egg foam seeps out all over the pie filling.
		She says this keeps the meringue from shrinking, lowers the chance that beads will form on the surface, and makes a meringue that is tender and easy to cut smoothly.
		If the meringue weeps, the crumbs absorb the moisture, and, whether or not there is weeping, the crumbs dissolve into the pie.
	www.ochef.com /904.htm (526 words)

	My Mother's Fab Meringues
		Meringues are sensitive little beasts, and they don't like moisture at all.
		You'll be making 24 meringues this time, and there should be enough left in the bowl for a second baking.
		This classic Russian meringue recipe is brought to you by my mother's side of the family, the Zatopliaeffs, currently scattered around Sacramento, the Bay Area, Sao Paolo (Brazil) and Melbourne (Australia).
	www.geocities.com /Athens/2533/meringue.html (861 words)

	Re: Weeping Meringue (Site not responding. Last check: 2007-09-11)
		Some feel that it is really a watery layer that forms because of the interaction between the filling and the meringue; Weeping is caused by undercooked meringue which frequently occurs when beaten meringue is spooned onto a cool filling.
		Solution Meringue needs to be cooked to 160 degrees F but not so long that they are overdone.
		This is caused by the meringue not clinging to the crust.
	www.baking911.com /Asksarah/_disc4/00000114.htm (799 words)

	Meringue Mushrooms (Site not responding. Last check: 2007-09-11)
		To make, pipe the meringue into domes and stems, bake until crisp, and create mushroom gills with white and bittersweet chocolate.
		Bake for 1 hour; reduce heat to 175°, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more.
		Meringue mushrooms should be kept in an airtight container in a cool, dry place.
	www.marthastewart.com /page.jhtml?type=content&id=tvs5433 (334 words)

	Lemon meringue pie - Wikipedia, the free encyclopedia
		Lemon meringue pie is a type of baked pie, usually served for dessert, made with a pastry base, lemon curd filling and a fluffy meringue topping.
		Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e.
		the meringue is directly on top of the lemon filling.
	en.wikipedia.org /wiki/Lemon_meringue_pie (97 words)

	Allrecipes \| Advice \| The Perfect Meringue
		Perhaps you are searching for a lemon meringue pie just like the ones your grandmother made, or one like the peanut butter meringue pie your best friend in school made.
		While a perfect meringue may seem to be a distant memory, forever beyond the reach of mere mortals, with these tips you too can produce pies of which memories are made.
		Weeping, loss of water between the meringue and the pie filling is caused by undercooking.
	allrecipes.com /advice/coll/all/articles/217P1.asp (601 words)

	Dessert Recipe Index: Meringue
		White cake is topped with ice cream and meringue, then quickly baked in a hot oven for this delightful dessert.
		Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
		Homemade custard flavored with orange zest is layered with pineapple and vanilla wafers, topped with meringue and baked until golden.
	dessert.allrecipes.com /directory/2643.asp (512 words)

	Allrecipes \| Cook's Encyclopedia \| meringue
		Soft meringue is used as a swirled topping for pies, puddings and other desserts such as BAKED ALASKA.
		Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc. Tiny, one- or two-bite size, mound-shape meringues are called KISSES and are eaten as a confection.
		An Italian meringue is made by gradually pouring hot SUGAR SYRUP over stiffly beaten egg whites, then beating constantly until the mixture is smooth and satiny.
	allrecipes.com /advice/ref/ency/terms/7429.asp (255 words)

	Meringue Powder for Frosting (Sampler)
		Meringue powder is essential if you make sugar cookies or decorate cookies or cakes.
		Meringue powder is made with dry egg whites with flavors and stabilizers added instead of fresh egg whites so the concerns about safety are eliminated.
		It is not intended for the types of meringues found on pies or those used for angel food cakes.
	www.preparedpantry.com /index.asp?PageAction=VIEWPROD&ProdID=535 (208 words)

	Recipe: Chocolate Meringue Pie
		Meringue: Beat egg whites and all other ingredients except sugar until foamy.
		Spread meringue over the hot filling, starting with small amounts at the edges and sealing to the crust all around.
		If you don't make sure the meringue is well stuck to the crust at this stage, it'll shrink and pull away during the baking, which makes a lots less attractive pie.
	www.recipelink.com /gm/31/7993 (232 words)

	French Meringue "Mushrooms"
		Meringue was invented in 1720 by a Swiss Pastry chef called Gasparini.
		The mushroom-shaped meringue is used to decorate the traditional Christmas cake -- the "Bûche de Noel" or Yule Log.
		Place the meringue in a large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue.
	www.ktca.org /donnasday/creative/recipe15.html (394 words)

	Allrecipes \| More Recipes Like This \| Grandma's Lemon Meringue Pie (Site not responding. Last check: 2007-09-11)
		Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie.
		Then a meringue is whipped up and spread over the top, and the pie is slipped into the oven until golden brown.
		The pie is frosted with meringue and slipped into the oven until golden.
	mrlt.allrecipes.com /mr/15093.asp?lnkid=631 (433 words)

	Decor Meringue (Site not responding. Last check: 2007-09-11)
		The egg whites must be whipped to stiff peaks at the same time that the syrup is cooked to the correct temperature.
		And after the meringue is cooked it is best used while still soft and warm.
		Left over meringue can be bagged out onto a parchment paper lined pan and baked in a slow oven until dry and hard as rosettes or meringue shells.
	www.frenchpastrychef.com /pastry/1215meringue.shtml (212 words)

	Wilton Discussion Forums - meringue powder
		Meringue powder has nothing to do with whether frosting crusts.
		Meringue Powder is not for crusting but to bring stability to the icing and keep colors from "bleeding." Even when I only make white icing, I still use meringue powder because it is more stable.
		Frosting with meringue powder was sweeter than frosting with powdered egg white, according to my son the resident taster.
	www.wilton.com /forums/messageview.cfm?catid=3&threadid=81581 (391 words)

	PEAK PERFORMANCE SECRETS OF MAKING A PICTURE-PERFECT MERINGUE
		Start beating and when it reaches a nice, soft, fluffy stage (the meringue bends like a bird's beak when beaters are lifted), begin adding the sugar.
		Place meringue on the piping-hot filling to begin cooking the bottom of the meringue.
		Meringues will become more done if you bake them at a lower temperature for a longer time.
	scholar.lib.vt.edu /VA-news/VA-Pilot/issues/1997/vp970604/06030043.htm (988 words)

	Recipes - Lemon Meringue Pie Recipe at Cooking.com
		Take care to measure out all meringue ingredients in advance, because you must make it and spoon it on top of the pie while the filling is still hot.
		Gently place the remaining meringue in the center of the pie and, using the back of a spoon, shape and spread the meringue into peaks.
		Bake until the meringue is golden brown and firm to the touch, rotating a few times to promote even coloring, 12-15 minutes.
	www.cooking.com /recipes/static/recipe594.htm (469 words)

	Sunset: Weep-no-more lemon meringue pie - includes recipes
		As the starch granules swell with the heating liquid and begin to form a thickening network, the sugar and egg yolk proteins join forces, like suits of armor, to coat and protect the starch at its vulnerable bonding points from the effects of heat and acid.
		As the meringue cools, it contracts (shrinks) slightly - just enough, after a few hours, to pop this moisture onto the surface in tiny golden brown droplets, or beads.
		If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue.
	www.findarticles.com /p/articles/mi_m1216/is_n5_v198/ai_19554062 (466 words)

	No joke: No yolk for making meringue
		Fats are the enemy of meringue, so if even the slightest speck of yolk gets into the whites, toss egg whites away and begin again.
		Mix the dry ingredients well, and while beating on medium high, add the dry mixture a teaspoon at a time, waiting until the ingredients are absorbed by the foaming mixture before adding another.
		Add a dash of vanilla for flavor, and beat until meringue forms straight peaks when you lift the beaters from the bowl.
	www.azcentral.com /arizonarepublic/food/articles/0928chef0928.html (458 words)

	howto_beat_egg_whites
		Sometimes whipped egg whites are the sole source of leavening in a recipe and is responsible for the structure of soufflés, angel food cake, puffy omelets and meringue.
		They should be thawed in the refrigerator and used quickly once they are thawed for meringues, foam cakes, etc. They whip more easily and to a greater volume than fresh egg whites, because their surface tension is reduced through freezing and thawing, giving them greater foaming power.
		Egg whites with sugar added: When the egg whites are to be folded into a cake or sweet soufflé batter, you are usually directed to sprinkle in sugar after the whites have formed soft peaks, and you continue to the stiff shining-peak stage.
	www.baking911.com /howto/egg_whites_beat.htm (3674 words)

	Allrecipes \| More Recipes Like This \| Meringue Mushrooms (Site not responding. Last check: 2007-09-11)
		This recipe makes a sensational stiff and glossy meringue that is baked in a pie shell.
		The meringue can be used to top a pie or swirled into individual meringue shells.
		The secret to no-fail meringue is cornstarch which acts as a stabilizer.
	mrlt.allrecipes.com /mr/40322.asp?lnkid=631 (340 words)

	Culinarily Obsessed: Luscious Lemon Meringue Pie (Site not responding. Last check: 2007-09-11)
		To make meringue, in a large clean bowl, using electric mixer set on medium speed, beat the egg whites for a few seconds to break them up.
		Spoon about one-fourth of the meringue on top of the hot filling and spread it to meet the crust.
		Gently place the remaining meringue in the center of the pie and, using the back of a spoon, shape & spread the meringue into peaks.
	culinarilyobsessed.blogspot.com /2005/11/luscious-lemon-meringue-pie.html (903 words)

	Meringue Boutique About Us (Site not responding. Last check: 2007-09-11)
		Meringue is an Oregon–based business that was opened by sisters, Regan Donofrio and Nicole Douglass in the Fall of 1999, out of a love for fashion.
		After searching in vain for one store where you could buy a perfect pair of jeans and a hip gift for your girlfriend, Meringue was born.
		At Meringue we have found high quality and hip clothing for maternity, baby, kids, and moms (of course!).
	secure.projecta.com /meringue/Page.bok?template=about (131 words)

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