Brjóskafrauð

Brjóskafrauð, also known as meringue, is a confection made from whipped egg whites and sugar. The egg whites are beaten until they form stiff peaks, and then sugar is gradually added. This mixture can then be baked at a low temperature to create a crisp, airy dessert. Meringue can be made in various forms, including individual cookies, as a topping for pies and cakes, or as a base for elaborate desserts like pavlova.

The key to successful meringue is properly whipped egg whites. The proteins in the egg whites denature and unfold when beaten, trapping air and forming a stable foam. Sugar is added to stabilize this foam and sweeten the mixture. The type of sugar used can affect the final texture; granulated sugar is common, but superfine sugar dissolves more easily, leading to a smoother meringue.

Brjóskafrauð is baked at a low temperature for an extended period. This process dries out the meringue, making it light and crisp. Overbaking can cause it to brown too quickly, while underbaking can result in a chewy interior. Meringue is sensitive to humidity, which can make it sticky and difficult to achieve a crisp texture. It is often stored in an airtight container to maintain its crispness.