Meringue

Presumably you've baked it.

The easiest and tastiest thing you can do is make Eton Mess.

Whip cream. Prepare strawberries and cut them into chunks. Break the meringue into pieces. Fold the strawberries and meringue through the cream - do this just before serving so the meringue retains some crunch. Spoon it into individual glasses.

Meringue is egg whites and sugar. There is no fat in it. In fact if you add any fat, it will make it very difficult if not impossible to get your egg whites to become stiff.

A quick meringue recipe goes like this.

Draw around a baking tray on baking parchment. cut out the shape and put it in the tray. then, do the same with another tray.

2. carefully break one egg on the edge of a large bowl. then, pour it carefully onto a saucer so that the egg yolk doesn't break.

3. Hold an egg cup over the yolk and carefully tip the saucer over the bowl so that the egg white dribbles into it.

4. Repeat 2-3 times with the other egg so that both egg whites are in the bowl. u don't need the egg yolks.

5. whisk the egg whites with a whisk until the are really thick. they should form a points when you lift the whisk up.

6. Add a tablespoon of sugar to the egg white and whisk it in well. whisk in the rest of sugar a tablespoon at a time (100gs of caster sugar)

7. spoon up a teaspoon of meringue mixture. then, use another teaspoon of meringue mixture. then, use another teaspoon to push it off onto one of baking trays.

8. make more meringues until you have used all the mixture.

9. put the meringue into the oven and bake them for 40 mins. then, turn off the oven, leaving the meringues inside.

10. after 15 mins, carefully lift the baking trays out of the oven. leave the meringues on the trays to cool.

A meringue is a mixture of stiffly beaten egg whites and granulated sugar (or sugar syrup) then cooked.

Soft meringue is used as a swirled topping for pies, puddings and other desserts such as baked alaska. It's baked only until the peaks are nicely browned and the valleys golden.

Hard meringues begin by being piped onto a parchment-lined baking sheet and rounded. They're then baked at a very low temperature (about 200°F) for as long as 2 hours and left in the turned-off oven until completely dry. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit.

A meringue is a mixture of frothed egg whites and sugar. Usually the proportions are 50-60 grams of sugar per egg white, depending on the recipe. They are best cooked on a low temperature in an oven overnight. Often meringue is confused with pavlova; pavlova is a larger vesion of the typical small meringue, covered with cream and fruit.

eton mess

Put a sheet of wax paper on top of each layer (if you're stacking it).

No. If you read any recipe, you need to beat the mixture until it is aerated, then bake - this holds the aeration. In other words, if you store it, it will lose all the bubbles you beat, and it won't be light and fluffy when you bake.

It is good for blood pressure,arthritis and sugar

Egg whites provide a special protein called conalbumin. When this protein is whipped up it causes the protein to act much like soap suds making them foam up. Eventually the proteins coagulate stabilizing the foam bubbles, making it more stiff. You must be careful not to over beat the whites or else they will get all clumpy. Other things that will also ruin a meringue is the presence of any water or fat. So you want to make sure that all of your utensils are perfectly clean and dry. For this reason never use a plastic bowl when beating egg whites. The very best possible bowl to use is a copper bowl. There is a chemical reaction that occurs between the copper and the protein that results in a superior meringue.

No. Meringue is made of whipped egg whites and sugar. Because any trace of oil or fat will cause egg whites to fall, and because whipped cream is very high in fat, the two toppings cannot be combined.

Correction: Yes they can, but you must use a "cooked" meringue such as Italian Meringue. Each is made separately, then fold the whipped cream into the meringue until it is fully blended.

As for the two not being able to be combined, that is incorrect. Butter is also very high in fat content but butter (and sugar) is added to Italian Meringue to make Italian Meringue Butter Cream frosting.

Usually meringue pies leak because only the top of the meringue is done, and the uncooked portion of the egg whites liquify. Put meringue on a hot filling and bake at 325 until it is golden brown to avoid runny meringue.

It's a bit iffy... it's been said that it was invented in Meringen, Switzerland by Italian chef, Gasparini, but supposedly it's more probable that the name came from Francois Massialot's cook book. Lady Elinor Fettiplace of Appleton in Berkshire (Oxfordshire) and Lady Rachel Fane of Knole Kent both created confections recognized as meringues under different names, white biskit bread and pets, respectively.

weeping

I have done that, but to be on the safe side I took one of those little bowl-and-mallet whatchamacallits (What do you call it? It has a bowl and a little baseball-bat-looking-thingy. Do you know what it's called? It's very useful for grinding things when you don't have something already conveniently ground) and ground up the sugar a little bit so it was slightly powdery- but not too much. It ended up fine.

I am going to buy a couple of meringues and whizz them in the blender and use this as meringue powder - I'll let you know how I get on!

For about 10-20 min. It is easier to use a hand mixer or stand mixer. But it takes about 15 min for my cake batter to be smooth with no lumps. But be sure to not over mix it. Hope I helped! Enjoy your cake!