Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Pastry 5A (CSCA)

Meringues

TermDefinition
MERINGUE Basic mixture of whipped egg whites and sugar. There are three main types of meringues: French (or common), Italian, and Swiss.
FRENCH (OR COMMON) MERINGUE Consists of beating egg whites until a soft foam is achieved. Granulated sugar is then slowly beaten into the egg whites. Depending on the amount of sugar used, a French meringue can be either hard or soft.
ITALIAN MERINGUE Made by slowly pouring hot sugar syrup into whipped egg whites. The ratio of sugar to whites varies, but a good reference is 1 to 1/2 cups of sugar to 4 whites. Italian meringue is very stable and used in buttercreams, mousses, and some frozen desserts.
SWISS MERINGUE Made by combining unwhipped egg whites with granulated sugar +warming the mixture over a bain marie to a temperature of approximately 100˚F until the sugar dissolves, then whipped till cool and stiff.
DACQUOISE Traditional cake of south-western France consisting of several layers of meringue mixed with almonds (or almonds and hazelnuts).
Created by: CSCAStudy