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Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
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".
Meringue (/ m ə ˈ r æ ŋ / mə-RANG, [1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin, [2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
When sugar and egg whites are whipped together, a meringue is formed. If the amount of sugar is less than or equal to the amount of egg whites, a soft meringue is formed. A stiffer meringue is formed when there is more sugar than egg white. [8] Angel food cakes usually have equal parts sugar and egg white. [7]
NUTRITION (per serving): About 541 cal, 27 g fat (6 g sat), 9 mg chol, 348 mg sodium, 60 g carb, 13 g fiber, 26.5 g sugar (3 g added sugar), 21 g pro You Might Also Like Jennifer Garner Swears By ...
2.1 Decorative techniques. ... lemon meringue or chicken pie. ... like a pair of table knives held in one hand, or smearing the flour and fat together using the heel ...
During the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".