Lai may never tasted something sweet dessert made from egg whites, light texture that melts in your

Lai may never tasted something sweet dessert made from egg whites, light texture that melts in your mouth and eat it. Dessert was meringue meringue itself (Meringues) that is not quite clear. It has been claimed that originated from Switzerland, Ireland Sister Italian chef named Gasparini in the 18th century, but did not know why the word is French Meringues? Egg white meringue, then befriends him is to remove the sugar. By adding cream of tartar to the egg whites to die until the structure has been extended and it's a cream. The structure is a three-level medium soft peaks and stiff peaks form. Depending on the application different. And the meringue itself was a major with a 3-way 1. France Meringues: It is used to beat the meringue with sugar. Meringue is dry and light 2. Italian Meringues: In the hot syrup instead of sugar. Gradually beat into egg mixture The meringue will be soft and firm. And can be baked without collapsing 3. Swiss Meringues: an introduction to the egg whites and sugar over hot boiling water to dissolve. And beat until the meringue out.
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