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French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites. Italian meringue was invented by the French chef Lancelot de Casteau in 1604. It is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in ...
It is a dessert that supposedly became popular during the Baroque period of the Austro-Hungarian empire, with recipes for it appearing in several 19th century cookbooks from Austria. [1] A Spanische Windtorte consists of rings of meringue that have been baked into a cylindrical form with a bottom and a top lid.
The term meringue, a whipped egg and sugar confection popular in eighteenth-century France, was adopted presumably because it captured the essence of the light nature of the dance where one gracefully shifts one's weight between feet in a very fluid movement, animating the final section of the Haitian kontradans.
The origins of the music are traced to the land of El Cibao, where merengue cibaeño and merengue típico are the terms most musicians use to refer to classical merengue. The word Cibao was a native name for the island, although the Spanish used it in their conquest to refer to a specific part of the island, the highest mountainous range.
Merengue tipico band playing in Santiago, Dominican Republic. Merengue típico (also known as merengue cibaeño or colloquially as perico ripiao) is a musical genre of the Dominican Republic, and the oldest style of merengue. Merengue típico is the term preferred by most musicians as it is more respectful and emphasizes the music's traditional ...
The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse.Her recipe, entitled The Flooting Island [], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth.
She found at least 21 pavlova recipes in New Zealand cookbooks by 1940, the year the Australian recipes appeared. She wrote the book The Pavlova Story. [20] [2] The first she found was a multlayered and layered jelly in 1926. In 1928 from Dunedin, a walnut and coffee-flavoured meringue recipe was created and became popular throughout New Zealand.
The name 'Lemon Meringue Pie' appears in 1869, [7] but lemon custard pies with meringue topping were often simply called lemon cream pie. [8] In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. White Del Bal' by Rhoda E. White, published in 1868. [9] A chocolate meringue variant exists.