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Meringue (/ məˈræŋ / 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.
Buttercream. Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts. Food coloring is commonly added if ...
2. Swiss Meringue Buttercream. Light, smooth and not too sweet, Swiss meringue buttercream is made by heating egg whites and granulated sugar, whipping the mixture to stiff peaks and slowly adding ...
Pavlova is a meringue -based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. [1][2] Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside.
Swiss Meringue. Snip off end (about 1/2" to 3/4") of a piping bag; fit with a piping tip of your choice (we used a large star tip). If you don't have a piping tip, snip off 1/2" from the corner of ...
Place of origin. France. Main ingredients. Chestnuts, whipped cream. Media: Mont Blanc. A Mont Blanc (or Mont-Blanc aux marrons) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Paris. The name comes from Mont Blanc, as the dish resembles a snow-capped mountain.
Zuger Kirschtorte ( Swiss Standard German pronunciation: [ˈtsuːɡər ˈkɪrʃtɔrtə]; lit. 'cherry torte from Zug ') is a Swiss layer cake that consists of layers of nut- meringue, sponge cake and butter cream, and is flavoured with the cherry brandy kirschwasser .
Spanische Windtorte. Spanische Windtorte (" Spanish wind torte ") is a historical Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream. It is a dessert that supposedly became popular during the Baroque period of the Austro-Hungarian empire, with recipes for it appearing in ...