id: 680

name: Meringue

flavor_bible_name_variants: meringue,merlot

flavor_bible_pairings_ids: beef,cheese,chicken,duck,lamb,meat red,mushrooms,pork,steak,turkey,veal

status: draft

source: foodb,flavor_bible

food_db_name: Meringue

flavor_db_name_variants: meringue

name_scientific: null

description: Meringue, is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract although if these extracts are based on an oil infusion then this, if used in excess, may inhibit the egg whites into forming a foam due to the fat from the oil. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst commercial meringues are crisp throughout.

itis_id: null

wikipedia_id: Meringue

picture_file_name: 702.jpg

picture_content_type: image/jpeg

picture_file_size: 63916

picture_updated_at: 2012-04-20T09:38:34.000Z

legacy_id: null

food_group: Confectioneries

food_subgroup: Other confectioneries

food_type: Type 2

created_at: 2011-12-07T00:22:41.000Z

updated_at: 2019-05-14T18:05:30.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: false

public_id: FOOD00680