meringuéhez

Meringuës are a type of dessert or candy, often associated with French cuisine, made from whipped egg whites and sugar. The mixture is then baked at a low temperature for an extended period. This process results in a light, airy, and crisp confection. The key ingredients are egg whites and sugar, though some recipes may include a stabilizer like cream of tartar or cornstarch, and flavorings such as vanilla extract.

The preparation of meringuês involves carefully whipping the egg whites until stiff peaks form, gradually adding sugar to create a stable foam. The sugar not only sweetens the meringue but also helps to achieve its characteristic crisp texture. The mixture is then typically piped or spooned into desired shapes before being baked. The low oven temperature is crucial; it dries out the meringue without browning it excessively, preserving its delicate structure and pale color.

There are several common types of meringuês. French meringue is the simplest, made by whipping egg whites and gradually adding sugar. Swiss meringue involves heating the egg whites and sugar over a double boiler before whipping them, resulting in a denser, more stable meringue. Italian meringue is made by pouring hot sugar syrup into whipping egg whites, creating a very stable and glossy meringue that is often used for frostings and mousses. Meringuês can be enjoyed on their own, as a component in other desserts like pavlovas or tortes, or as a garnish.