Meringue Basics
Also known as a common meringue.
What is French?
The optimal temperature for equipment to be when making a meringue.
What is room temperature?
Another name for egg whites.
What is albumen?
The process that happens to proteins when beating egg whites.
What is denaturing?
A popular French cookie sandwich.
What are macarons?
Meringue is an egg foam mixture of egg whites and this ingredient.
What is sugar?
The attachment that is used with a stand mixer when making a meringue.
What is the whisk attachment?
Meringues greatest enemy.
What is fat?
The first stage when checking meringue strength.
What are soft peaks?
Australia's most popular specialty cake.
What's a pavlova?
This meringue is warmed up over a water bath.
What is Swiss meringue?
Equipment should be clean and _____ to obtain the best results when whipping meringue.
What is dry?
The temperature range to cook the sugar syrup to when making Italian meringue.
What is 118 to 120 degrees Celcius?
The main function of sugar in meringue.
What is stabilizes?
This meringue is stabilized with gelatin and used to make s'mores.
What are marshmallows?
The French word for water bath.
What is bain-marie?
To make Swiss meringue, this piece of equipment is needed.
What is a bain-marie or waterbath?
The minimum temperature needed when making Swiss meringue.
What is 49 degrees Celcius?
This acid can be found in wine barrels.
What is tartaric acid or cream of tartar?
An ice cream dessert covered in torched meringue and named after an American state.
What is baked Alaska?
Sugar is cooked as a syrup for this meringue.
What is an Italian meringue?
This type of metal bowl is considered the best to whip up meringue.
What is copper?
Part of the egg white that holds the egg yolk.
What is the chalazae?
This type of juice is commonly used to strengthen meringue.
What is lemon?
A popular European confection that usually contains nut inclusions.
What is nougat?