Meringues 9027.jpg thumb Meringue with whipped cream. Image Pavlova.png right thumb A pavlova food pavlova is a meringue based dessert and an icon of Australian and New Zealand cuisine. Meringue , IPAc en icon m r ref name oed cite encyclopedia title meringue encyclopedia Shorter Oxford ... usually contains corn starch, to the uncooked meringue produces a pavlova food pavlova , a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation ... may be achieved at home, whilst commercial meringues are crisp throughout. History The notion that meringue .... It is more probable that the name meringue for this confection first appeared in print in Fran ois ... liqueurs et les fruits , Paris, Charles de Sercy , 1692, noted by Muster ref. . ref The word meringue ... that are recognizable as meringue, though called white biskit bread in the book of recipes started in 1604 ... shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry ... for Kings the life of Antonin Car me the first celebrity chef , 2003 60, 225. ref Type of meringue There are several types of meringue, the sweetened, uncooked beaten egg whites that form the islands ... toppings of lemon meringue pie and other meringue topped desserts, and the classic dry featherweight meringue. Different preparation techniques produce these results. French meringue is the method best known to home cooks. Fine white sugar is beaten into egg whites. Italian meringue is made with boiling sugar syrup, instead of caster sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff. This type of meringue is safe to use without cooking. It will not deflate ... and baked for meringues. Swiss meringue is whisked over a bain marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow like meringue. It is usually ... more details
Infobox prepared food name Lemon meringue pie image File NCI Visuals Food Pie.jpg 300px imagesize caption A slice of lemon meringue pie alternate name country Switzterland? region creator Alexander Victor type Pie served main ingredient Shortcrust or shortbread pastry, lemon curd , meringue variations calories other Lemon Meringue redirects here. For the song by Poe, see Lemon Meringue song . Lemon meringue pie is a type of baked pie, usually served for dessert , made with a crust usually made of shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is prepared with a bottom pie crust, with the meringue is directly on top of the lemon filling. No upper crust is used, as in a cherry pie . The lemon custard is usually prepared with egg yolk s, lemon zest ingredient zest and juice, sugar , and starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg whites will expand and swell. However, if the egg whites are beaten too much, or if a tiny amount of fat is allowed ... structure when cooked, and the meringue may collapse when cooked. The meringue can be beaten into either ... the texture and durability of the meringue. Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but meringue was perfected in the 17th century. Lemon meringue pie ... Frehse, a swiss baker from the canton of Romandie . Lemon meringue pie can be served on its ... links Cookbook Lemon Meringue Pie http www.foodtimeline.org foodpies.html lemon Food Timeline s entry for lemon meringue pie clear American pies British pies Category American pies Category American ... pies Category Sweet pies pie stub de Lemon Meringue Pie es Pastel de lim n fr Tarte au citron simple Lemon meringue pie ... more details
Dessert island may refer to Floating island dessert , an island of meringue floating in a sea of Cr me anglaise Dessert Island I Am Weasel , an episode of I Am Weasel See also Desert island , an uninhabited island disambig ... more details
Infobox prepared food name ampita image caption alternate name Serbian meringue slice country Serbia , SFR Yugoslavia former Yugoslavia region Balkans creator course Dessert served Chilled or room temperature main ingredient Meringue , egg white s variations Krempita calories other ampita Serbian Cyrillic is a well known whipped marshmallow marshmallow type dessert with phyllo fillo dough crust , originating in the Balkans . External links http easteuropeanfood.about.com od croatianserbiandesserts r sampita.htm Serbian meringue slice Cakes DEFAULTSORT Sampita Category Cakes Category Desserts Category Balkan cuisine cuisine stub ... more details
BLP sources date November 2008 Infobox person name Mary Waltman image caption birth name Mary Waltman birth date birth date and age March 3, 1994 birth place residence Cincinnati, Ohio nationality American occupation Voice and Theatrical Actor years active credits Lemon Meringue in Strawberry Shortcake website Mary Waltman born March 3, 1994 is an American actress who is the voice of the character Lemon Meringue in the series Strawberry Shortcake remade in 2003 . ref http www.tv.com mary waltman person 534103 summary.html ref In 2006 she debuted in the movie Strawberry Shortcake The Sweet Dreams Movie as Lemon Meringue. In 2007 she was in Berry Blossom Festival and Let s Dance, also as Lemon Meringue. In 2008 she was in Big Country Fun, also as Lemon Meringue. She has also done some voice work for the series Horseland . ref http www.imdb.com name nm2548353 ref She currently resides in Cincinnati, Ohio . References Reflist Persondata Metadata see Wikipedia Persondata . NAME Waltman, Mary ALTERNATIVE NAMES SHORT DESCRIPTION American actress DATE OF BIRTH March 3, 1994 PLACE OF BIRTH DATE OF DEATH PLACE OF DEATH DEFAULTSORT Waltman, Mary Category American voice actors Category Living people Category 1994 births US voice actor stub ... more details
Orphan date February 2009 Spanische Windtorte Spain Spanish wind torte is a famous Austria n dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream . Often called the fanciest cake in Vienna Fact date February 2007 it is a dessert that became popular during the Baroque period of the Austria Hungary Austro Hungarian Empire and the Spain Spanish reference is due to the Austrian Empire Austrian House of Habsburg and their fascination with Spain which was very similar to the Russian nobility s fascination with France French culture. A Spanische Windtorte consists of rings of meringue that have been baked into a cylindrical form with a bottom and a top lid. The piping of the meringue and the subsequent baking process require patience and careful attention to detail or the cake will not be symmetrical. When the shell of the torte is done it is then filled with whipped cream, fresh Berry berries usually strawberries , chocolate shavings and or Blackcurrant currants . Because whipped cream and meringue dissolve quickly the torte must be served immediately. Freezing can retain the dessert s consistency but the flavor may be compromised. Legendary, beautiful to behold and equally delicious this dessert can be seen gracing the front of the Time Life Foods of The World Book, The Cooking of Vienna s Empire. External links http www.hoboes.com html Diner revue empire.shtml Windtorte Article Dining Website http easteuropeanfood.about.com od hungariandesserts r windtorte.htm Recipe Category Cakes Category Austrian cuisine Austria stub dessert stub ... more details
Canadian cuisine Flapper pie is a custard pie topped with meringue . The Graham cracker cream pie dates back to the 19th century but entered Western Canadian pop culture in the 20th century as Flapper Pie. The pie is a staple of the Canadian prairie culture. DEFAULTSORT Flapper Pie Category Sweet pies Category Custard desserts pie stub ... more details
Image Eggnog mousse cake with almond dacquoise.jpg file thumb right Eggnog mousse cake with almond dacquoise Image Dacquoise disks for mousse cake bases.jpg file thumb right Piping dacquoise disks for mousse cake bases A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream . ref cite book last Child first Julia authorlink Julia Child coauthors Simone Beck title Mastering the Art of French Cooking , vol. 2 publisher Penguin Books location Harmondsworth year 1978 id ISBN 0 14 046221 X page 647 ref It takes its name from the feminine form of the French language French word dacquois , meaning of Dax, Landes Dax , a town in southwestern France . It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine , which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. The term dacquoise can also refer to the nut meringue layer itself. References reflist Cakes dessert stub Category Cakes es Dacquoise fr Dacquoise p tisserie ko ja ... more details
wiktionary Merengue can refer to one of the following Merengue music Merengue dance M ringue Mereng Haitian Music Venezuelan merengue music An adjective referring to the Real Madrid football club. An adjective referring to Universitario de Deportes . See also Meringue , a type of dessert which is called merengue in Spanish . M ringue , a style of music from Haiti. disambig es Merengue ko ja fi Merengue ... more details
Infobox prepared food name Queen of Puddings image File Queen of Puddings.jpg 300px imagesize caption Queen of puddings served with custard alternate name country United Kingdom region creator course Dessert type Pudding served main ingredient Sugar , butter , breadcrumbs , Milk , lemon Zest ingredient zest , egg yolk s, whole Egg food egg , jam , meringue variations calories other Queen of Puddings is a traditional United Kingdom British dessert , consisting of a baked, breadcrumb thickened mixture, spread with jam and topped with meringue . Milk and lemon Zest ingredient zest are heated to boiling in a saucepan . Sugar , butter and breadcrumbs are mixed into the hot milk, which is allowed to cool. Egg yolk s and a whole egg food egg are beaten into this mixture, which is transferred into a deep pie dish then baked in a bain marie until set. The firm, brownish base is then spread with jam usually raspberry or blackcurrant and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden, but still soft. The pudding is eaten hot. Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. Typical recipes for modern Queen of Puddings can be found in many post war British cookbook s, such as those of Marguerite Patten , Barbara Hammond and Jane Grigson . External links cookbook http www.recipesource.com side dishes puddings raspberry queen1.html Raspberry Queen of Puddings recipe by Marguerite Patten http www.greatbritishkitchen.co.uk recshannon mannipebook index.php?page viewrecipe&recipe id 844 Queen of Puddings recipe from The Great British Kitchen at Stafford http www.deliaonline.com recipes queen of puddings,1935,RC.html Queen of Puddings recipe from Delia Smith Online Category Custard desserts Category British puddings Category English cuisine he ... more details
Unreferenced date December 2010 Foam Cakes are cakes with very little if any fatty material such as butter, oil or shortening, and which are leavened primarily by the air that is beaten into the egg whites that they contain. They differ from butter cake s, which contain shortening, and baking powder or baking soda for leavening purposes. Examples of foam cakes are angel food cake , meringue and chiffon cake . Category Cakes dessert stub ... more details
unreliable sources date September 2011 File Zuger Kirschtorte.jpg thumb right a slice of Zuger Kirschtorte Zuger Kirschtorte en cherry torte from Zug is a layer cake from Switzerland that consists of layers of nut meringue , sponge cake and butter cream , and is flavoured with kirschwasser cherry brandy . History Pastry chef Heinrich H hn invented the cake 1921 in the city Zug . It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich H hn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is, however, not protected, so variations of the cake are also manufactured by other pastry shops in the region. Preparation Firstly the chef creates two thin rounds of Japanese meringue containing ground almonds and hazelnuts, baked to a light brown colour, and one layer of sponge cake. For the filling butter cream is prepared, flavoured with kirschwasser and sometimes tinted pink with food colouring originally beetroot juice . To build the layer cake the buttercream is spread on one round of meringue, which is then covered with the sponge cake. The sponge is then soaked with a mixture of sugar syrup and kirschwasser. Then follows another layer of butter cream topped with the other meringue layer, and finally the whole cake is covered with butter cream, the sides decorated with roasted sliced almonds, and the top given a light dusting of icing sugar. See also Black Forest cake Cuisine of Switzerland External links http www.zuger kirschtorte.ch Website with original recipe http www.kulinarischeserbe.ch product.aspx?id 337 Zuger Kirschtorte in the databank of culinary heritage of Switzerland Sources http de.wikipedia.org wiki Zuger Kirschtorte Article in the German Wikipedia Category Cakes Category Swiss cuisine de Zuger Kirschtorte fr Tourte au kirsch de Zoug ru ... more details
it the sweetest of all the buttercreams. Meringue based buttercream There are three types of meringue based buttercreams. Each is called after the type of meringue used. There are two cooked versions, Italian meringue and Swiss meringue, and one uncooked, or French version. The 2 cooked meringues ... 1999 publisher Springer pages 485 ref , which is subsequently beaten in. Italian meringue is prepared ... web last Maher first Mary title Italian Meringue Buttercream Recipe url http www.foodnetwork.com recipes italian meringue buttercream recipe index.html publisher Food Network accessdate 22 April 2012 ref Swiss Meringue is prepared by cooking the egg whites and sugar together in a bowl placed on a pot ... and has cooled French meringue is prepared by whipping egg whites, cream of tartar , and caster sugar until stiff, glossy peaks are formed. French Meringue is usually used in recipes in which the prepared meringue is piped or spread onto a sheet pan and then cooked in a slow low temp. oven. When used ... the consumption of raw eggs, the use of French meringue as the base for buttercream is rare there. In other countries, uncooked meringue is more common. No matter which of the three types of meringue ... into the meringue to transform the meringue into buttercream. Meringue based buttercreams are light ... way as Italian meringue based buttercream, except egg yolks some versions use whole eggs are used ... also be added. For meringue type and French buttercreams, the sugar syrup can be prepared with finely ... more details
with The Unicorns in Nottingham. Not wanting to cancel the gig, Meringue and Attwell decided to form ... active in the music industry at an underground level under the alias of Sam Meringue. A few of his projects are Matrix Metals, ref http www.visitation rites.com tag sam meringue ref Yoga, Explorers, Blues ... more details
Infobox prepared food name Kiev cake image File .JPG 300px imagesize caption alternate name Kyiv cake country Ukraine region Kiev creator Karl Marx Confectionery Factory course Dessert served main ingredient meringue , hazelnut s, chocolate variations calories other Refimprove date December 2009 File Kiev cake slice.JPG thumb Kiev cake slice Kiev Cake or Kyiv Cake Lang uk is a brand of dessert cake , made in Kiev , Ukraine since December 6, 1956 ref http vv.intv.ua analytics public 39462 ievskiy tort prazdnuet svoe 55 letie.html . Retrieved 2012 12 06. ref by the Karl Marx Confectionery Factory now subsidiary of the Roshen corporation . It soon became popular all over USSR. The cake has become one of the symbols of Kiev city, particularly by its brand name and package depicting the informal coat of arms of Kiev . The cake has two airy layers of meringue with hazelnut s, chocolate glaze, and a buttercream like filling. See also Chicken Kiev References reflist Cakes DEFAULTSORT Kiev Cake Category Confectionery Category Kiev city culture Category Ukrainian desserts Category Soviet brands Category Ukrainian brands Category Cakes Dessert stub Ukraine stub ko ru uk ... more details
Amaretto plural amaretti usually refers to an Amaretto almond flavored Italian liqueur , but can also refer to Food and drink Almond flavored cookies Almond macaroon with almond paste or meal Amaretti di Saronno in Lombardy, Italy Almond meringue with egg whites Almond biscuits twice baked, with whole eggs Biscotti , widely known, especially in Italy, Spain, and North America A flavor agent using almond extract or bitter almond oil see Benzaldehyde and Amygdalin Amaretto , a flavor of specific foods, such as amaretto gelato or amaretto Italian soda Orgeat syrup Frangipane Other Amaretto , the code name of Nokia s port of the Python programming language Python programming language to its Series 60 line of phones. See also Amaro liqueur Disambig ... more details
Gasparini can mean Francesco Gasparini Matteo Gasparini , Italian 18th century decorator An Italy Italian chef named Gasparini supposedly invented meringue Gasparinisaura is a genus of dinosaur from the Late Cretaceous Lodovico Gasparini is a film director. ref http www.imdb.com title tt0348076 ref John Gino Gasparini , former North Dakota Fighting Sioux hockey coach, current president of United States Hockey League Leonard Gasparini, Canadian poet and lecturer Quirino Gasparini , Italian composer Zulma Gasparini is an Argentine palaeontologist, notable for her works on Mesozoic marine reptiles, and on fossil crocodiles from South America Foucher Gasparini is a French mechanical organ building company of Paris disambig References references Category Surnames de Gasparini es Gasparini fr Gasparini it Gasparini pt Gasparini ... more details
Multiple issues wikify February 2012 refimprove January 2010 primarysources May 2012 Hunt s Snack Pack was introduced in 1968 as a shelf stable pudding in single serve aluminum metal cans. Hunt s sold the pudding in plastic cups in 1984 the first brand in the category to do so and clear plastic cups beginning in 1990. ref cite web url http www.snackpack.com title Pudding and Gelatin Wholesome Snacks publisher Snack Pack date accessdate 2012 05 02 ref Flavors div col colwidth 15em Banana Banana Cream Pie Blueberry Muffin Butterscotch Caramel Cream Champigny flavor Champigny Chocolate Chocolate Caramel Chocolate Cookie Dough Chocolate Daredevil Chocolate Fudge Chocolate Mississippi mud pie Mud Pie Chocolate Vanilla Cinnamon Roll Cubby Ice cream sandwich Ice Cream Sandwich Lemon Lemon Meringue Pie Milk Chocolate Cherry Gels S mores Strawberry Gel dessert Gel s Strawberry Orange fruit Orange Gels Tapioca Vanilla Triple Chocolate brownie Brownie Chocolate Fudge and Swirl Prunus serotina Black Cherry Gels Cherry Lemon Lime fruit Lime Gels Orange fruit Orange Gels div col end Many of the above flavors are available in no sugar added and fat free varieties. Also, Lemon and Lemon Meringue Pie contain no milk products. References Reflist External links http www.snackpack.com Official site ConAgra Category ConAgra Foods brands Category Brand name snack foods Category 1968 introductions Food product stub Food company stub ... more details
Refimprove date December 2009 About the Haitian folk music the dessert Meringue the Dominican folk dance and music Merengue dance Other uses Merengue disambiguation Merengue Music of Haiti M ringue , also spelled mereng in Haitian Creole language Creole , is a music genre native to Haiti . It is musically and historically connected to Dominican merengue music merengue . It is a guitar based style unlike the primarily accordion based merengue , and is generally sung in Haitian Creole . History The history of m ringue is similar to that of much Caribbean popular music. The blend of African and European cultures has created popular dance music, music played on simple acoustic instruments by artists who don t need theaters or microphones to show off their art. Like Jamaican mento, Cuban son, Belizean brukdon, Dominican merengue and many other Caribbean styles, m ringue is played by artists who are usually anonymous and, although their music is very much alive, they tend to be called traditional . Haiti Cherie brings together the best traditional m ringue bands presenting a repertoire of mostly anonymous classics. One exception is Ti zwaso , an old m ringue with lyrics by Haitian poet Oswald Durand. Harry Belafonte popularized it internationally as Little Bird , and it is now often mistakenly presented as Jamaican mento. The music creates a street party where couples dance belt buckle to belt buckle to a rhythm that they recognize as their own. This music is the roots of the sound produced by Haiti s international stars groups like Tabou Combo, Caribbean Sextet and Missile 727, amongst others. Courtesy Calabash Music M ringue has lost popularity to compas music Compas Kompa , but M ringue remains the soul of the Haitian Carnival Mardi Gras . See also Compas music kompa Merengue music References reflist DEFAULTSORT Meringue Category Haitian music fr M ringue danse ... more details
multiple issues orphan February 2009 context June 2008 File Suspiro de lime a.JPG thumb Suspiro de lime a Suspiro de lime a or Suspiro a la lime a is a dessert of Peru vian gastronomy . A literal translation of the dessert s name is Limean from Lima Woman s Sigh . Origin The origins of the dessert are in the middle of the nineteenth century in Lima , Peru. The first piece of information regarding its development is in the New Dictionary of American Cuisine , published in 1818, where it was named Manjar Real del Peru Royal Delight of Peru . Its history starts with the wife of poet Jose Galvez, Amparo Ayarez, who invented the recipe. Galvez gave it its name because it is sweet and light like a woman s sigh . The dessert is based around manjar blanco , the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange , a dish from the Middle Ages. Blancmange came to Peru from Spain. It consisted of a thick cream made of milk, sugar, almond, flour and some Iberian ingredients. An even older recipe had it made of chicken breast boiled in milk, almonds and thickened with flour and was meant as a bland food for the sick and weak. The other element of the Suspiro de Lime a is meringue , also brought to Peru by the Spaniards. The dessert is consumed mainly in Lima and in other Peruvian cities. Preparation The manjar blanco layer of the dessert is made with whole milk and sugar boiled until thick and caramel colored to which are added egg yolk and vanilla essence . The meringue top layer is made from egg whites and Port wine Oporto and is sprinkled with cinnamon . References http www.munlima.gob.pe Gastronomia postres suspirodelimena.aspx Suspiro a la lime a Municipalidad de Lima . External links http www.yanuq.com english recipe.asp?idreceta 403 Category Desserts Category Peruvian cuisine ca Suspiro de lime a es Suspiro de lime a ... more details
unsourced date October 2010 File Spoom.jpg thumb right 240px A glass of lime flavored spoom The New Concise Larousse Gastronomique describes spoom as A type of frothy sorbet , which used to be a great favourite in England , made with a lighter syrup than that required for a true sorbet. As it begins to set, it is mixed with half its volume of Italian meringue . Like sorbet, it is made from fruit juice , wine , sherry or port and served in a tall glass with a few tablespoons of Champagne wine champagne spooned over it NB . The name comes from the Italian wikt spuma spuma foam . In Italy, spumone is a light frothy ice cream made with egg whites , a flavouring and whipped cream. While there are several books published with a few recipes for spooms, there is currently only one albeit in French entirely dedicated to spoom recipes, called http www.livres.transcontinental.ca fr index.cfm?pid 19&CatID 0&InvID 1307 Spoom in which the author explains that spooms were eaten and drunk all over Europe as early as the 18th century. Category Frozen desserts dessert stub nl Spoom ... more details
File Qwyo.jpg thumb A beer with heavy krausen overflowing through a blow off tube. right Kr usen , also spelled kraeusen or krausen , pronounced KROY zen , is a beer brewing term that has two definitions in that context. 1. A krausening method to carbonate beer in which wort is added to the fermented finished beer to carbonate. ref name brew br 2. The foamy, meringue like head that develops during the initial stage of beer fermentation. ref name brew cite web url http www.homebrewzone.com homebrewglossary.htm title Homebrew Glossary accessdate 2009 01 25 ref It consists of wort protein, yeast and hop residue. The foam buildup is attributed to yeast eating sugars and building up CO2 in the process. The word comes from German for curly hair krausen Haar . References reflist Category Brewing de Kr usen fr Kr usenbier ... more details
File Eszterh zy Torte.JPG thumb 260px Esterhazy torte Esterh zy torte is a Hungary Hungarian and Austria Austrian cake named after Paul III Anton, Prince Esterh zy , a hugely wealthy prince and diplomat of the Austrian Empire Austro Hungarian Empire . It has become one of the most famous cakes in Europe. It was invented in the 19th century in honor of Prince Esterh zy. Esterh zy torte consists of buttercream sandwiched between four to five layers of almond meringue. There are, however, many different recipe variations. See also Dobos torte , a Hungarian layered cake External links http easteuropeanfood.about.com od hungariandesserts r esterhazytorte.htm Esterh zy Torte Recipe Hungarian Esterh zy Torta at About.com Cakes Category Austrian cuisine Category Cakes Category Hungarian desserts bar Esterhazy Duatn de Esterh zy Torte es Tarta Esterh zy ru ... more details
for Meringue with Fruit Filling . This recipe was similar to today s version of the dessert. ref ... answer about the pavlova s origins would ever be found. People have been doing meringue ... Dainty Dishes in 1926. ref name leach However this pavlova recipe was not meringue based, but was instead ... vanilla essence, and slow baking the mixture, similarly to meringue . ref cite web url http ... 2010 11 16 ref The major difference between the pavlova and a large meringue is the addition of cornflour ... marshmallow like centre, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating ... for baking the meringue shell, requiring only the addition of water and sugar. Leftover decorated pavlova ... more details
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