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It can also be obtained by saving the water solution from a commercial can of chickpeas. As it can replicate the whipped structural loft as well as the moisture of egg whites, it enables egg-avoiding cooks to produce such elusive egg dishes as macarons, lemon meringue pie, or homemade mayonnaise.
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1. Make sure your whisk or beaters are clean-as-a-whistle and completely dry. Be especially careful that they're free of greasy residue. 2. Use the right type of bowl, and make sure it's clean and ...
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 ...
To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar. [10] It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate, and the unmolded meringue placed on the sauce to "float".
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Next, egg white and granulated sugar are whisked into a meringue until soft peaks form and then mixed into the dough with spatula. Finally, dumplings ( Nocken , diminutive : Nockerl , cf. Gnocchi ) of the mixture are baked in an oven until lightly brown on the outside (10-12 minutes).
The French make a very similar cake called Gâteau de Savoie. [30] In Italy, the cake was known as pan di spagna. Also in Portugal, the term pão de Hespanha/pão de Castella was used around the 16th century. Introduced to Japan by Portuguese traders in the 16th century, the Japanese variations on the cake are known as castella, kasutera or ...