Meringue | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Meringue


00:01:05 1 History
00:02:36 2 Types
00:04:07 3 Chemistry
00:06:11 4 Compound interactions
00:09:46 5 Uses
00:11:14 6 Shelf life
00:12:29 7 Nutritional content
00:12:50 8 See also
00:13:08 9 Notes and references
00:13:17 10 External links



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SUMMARY
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Meringue (, mə-RANG; French pronunciation: ​[məʁɛ̃ɡ]) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, cornstarch, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond,  or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (180–200 °F (82–93 °C)) for an extended period of up to two hours.