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Meringue
Meringue, (, ; (:məʁɛ̃ɡ)) is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites (or aquafaba) and sugar, and occasionally an acid such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova, a national dish of Australia and New Zealand. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst many commercial meringues are crisp throughout.
==History==
It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. However this claim is contested; the ''Oxford English Dictionary'' states that the French word is of unknown origin. It is sure nevertheless that the name ''meringue'' for this confection first appeared in print in François Massialot's cookbook of 1692.〔Massialot, ''Nouvelle instruction pour les confitures, les liqueurs et les fruits'', (Paris, Charles de Sercy), 1692, noted by Muster (ref.).〕 The word ''meringue'' first appeared in English in 1706 in an English translation of Massialot's book. Two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections that are recognizable as meringue, though called "white biskit bread" in the book of recipes started in 1604 by Lady Elinor Fettiplace (c. 1570 – c. 1647) of Appleton in Berkshire (now in Oxfordshire),〔John Spurling produced a three-volume, typescript transcription of Lady Fettiplace’s book (Bristol:Stuart Press) 1994, noted by Muster (ref.).〕 and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680), of Knole, Kent.〔Cited in Michael Barry, ''Old English .Recipes'', (Jarrod) 1995:64f from the manuscript archived at the Centre for Kentish Studies, Maidstone, Kent.〕 Slowly baked meringues are still referred to as "pets" in the Loire region of France due to their light and fluffy texture.〔Cf. Dr Barry Alcock in Caroline Jeremy (ed.), ''Green & Black's Chocolate Recipes'' (Kyle Cathie Ltd), 2003:p.101.〕
Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a pastry bag was introduced by Antonin Carême.〔Ian Kelly, ''Cooking for Kings: the life of Antonin Carême the first celebrity chef'', 2003:60, 225.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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