Meringue is mouth watering French delicacy. It is prepared by whipping egg whites until stiff and then combining it with finely powdered castor sugar. In some recipes a binding agent like cream of tartar is used. For flavour a dash of essence is added like coconut, vanilla or almond. A perfect meringue should be sweet and light. Typically a batch of meringue is prepared from two beaten egg whites and around half a cup of castor sugar. Meringues may either be cooked or uncooked. They are traditionally baked until the crust is stiff.
Meringues are also referred to as 'calf slobbers' and 'cow slobbers'. There are several variations. Meringues although originally from France have become a popular dessert the world over and come flavoured with different essences and colours.
Meringues are also referred to as 'calf slobbers' and 'cow slobbers'. There are several variations. Meringues although originally from France have become a popular dessert the world over and come flavoured with different essences and colours.