According to Wikipedia:
Meringue, (/məˈræŋ/,mə-rang; French pronunciation: [məˈʁɛ̃ɡ]) is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whippedegg whitesand sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar.
Interesting! To be honest, I had never tasted meringue before trying out this recipe. I guess I’m not cultured enough But I can now say that I’ve tasted meringue…and I’m not too sure how I feel about it, haha!
When I first put the eggs in and started whipping, I noticed that nothing was changing. I let it go for a couple of minutes and still nothing had changed. The egg was just sitting in the bottom of the bowl and the whips didn’t even seem to be touching the egg. I figured there had to be an easy fix to this. So I pulled the whips off the whip drive and rinsed them off. Then I squeezed each one in the palm of my hand. This elongated the whips just enough to get them to just barely touch the bottom of the bowl. I tried whipping the egg again, and it worked perfectly!
A nice, stiff meringue in one minute–amazing!
- One egg
- Put one egg white in the WonderMix. Using the wire whips, whip the egg white until it turns to a light and fluffy meringue.
- One egg white yields about 1 ½ cups of meringue.