Glossary entry (derived from question below)
English term or phrase:
whipped eggs and sugar
English answer:
meringue
Added to glossary by
Leah Aharoni
Nov 28, 2007 13:22
16 yrs ago
English term
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whipped eggs and sugar
English
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Cooking / Culinary
I can't think of a specific name for this recipe. (The original calls it "whipped eggs and sugar," but there got to be a better name for this.
Bellow is the recipe:
5 eggs
6 cups sugar
1 ounce liquorice root, cleaned and chopped
pinch of citric acid
pinch of vanilla
1. In a pot, dissolve sugar in 1½ cups of water and bring to a boil. Add a pinch of citric acid and simmer until the syrup thickens.
2. Remove from heat and cool to 125-140ºF.
3. In a pot, add liquorice pieces to 2½ cups of water, bring to a boil, and simmer until the liquid turns dark brown. Strain through cheesecloth and cool.
4. In a separate dish, whip egg whites. Add the sugar syrup, the liquorice essence, and vanilla and continue whipping until white and smooth. (The sugar syrup should not separate from the egg whites).
Bellow is the recipe:
5 eggs
6 cups sugar
1 ounce liquorice root, cleaned and chopped
pinch of citric acid
pinch of vanilla
1. In a pot, dissolve sugar in 1½ cups of water and bring to a boil. Add a pinch of citric acid and simmer until the syrup thickens.
2. Remove from heat and cool to 125-140ºF.
3. In a pot, add liquorice pieces to 2½ cups of water, bring to a boil, and simmer until the liquid turns dark brown. Strain through cheesecloth and cool.
4. In a separate dish, whip egg whites. Add the sugar syrup, the liquorice essence, and vanilla and continue whipping until white and smooth. (The sugar syrup should not separate from the egg whites).
Responses
| 3 +2 | meringue |
Angela Dickson (X)
|
| 5 | huevos batidos con azucar |
Arcoiris
|
| 3 | liquorice whip or liquorice snow |
vixen
|
Responses
+2
12 mins
Selected
meringue
that sounds very much like a slightly odd way of making meringue (I would usually add the sugar in dry form, not as a syrup, but I imagine the result would be similar), but with the addition of licorice - so 'licorice meringue'?
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Note added at 25 mins (2007-11-28 13:47:55 GMT)
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Perhaps it's 'Italian meringue' - see link.
http://www.ochef.com/727.htm
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Note added at 25 mins (2007-11-28 13:47:55 GMT)
--------------------------------------------------
Perhaps it's 'Italian meringue' - see link.
http://www.ochef.com/727.htm
Peer comment(s):
| agree |
Rachel Fell
: maybe Italian meringue, but should be in the glossary in that format, as It isn't a usual meringue recipe
4 hrs
|
| agree |
Alfa Trans (X)
4 days
|
4 KudoZ points awarded for this answer.
Comment: "Good point! Didn't think of that. Actually that's how Italian meringue is made (with sugar syrup)"
10 mins
huevos batidos con azucar
Las recetas de cocina tienen nombres peculiares en cada pais. Es posible que esta receta se conozca con cierto nombre en Espana, otro en Argentina, otro en Mexico, etc etc.
La traduccion que propongo es, ademas de una traduccion literal, una descripcion de la receta.
La traduccion que propongo es, ademas de una traduccion literal, una descripcion de la receta.
Note from asker:
| English please |
36 mins
liquorice whip or liquorice snow
If step 4 is the last stage of preparing the dish and the dessert is eaten as is, you might consider calling it 'liquorice whip' or 'liquorice snow'.
In the Netherlands we have an old tradional dessert called 'Haagse bluf', which is made in a similar way. Instead of liquorice syrop, however, we use sugar and red currant juice. The result is a very light and fluffy dessert, which has to be eaten right away, because the egg whites and juice will separate very quickly.
My NL-EN dictionary gives 'red currant whip' or 'red currant snow' as a translation for 'Haagse bluf'.
Anyone interested in the recipe can take a look at http://www.igougo.com/attractions-reviews-b94048-The_Hague-H...
Of course, care has to be taken when eating raw eggs, because of the associated risk for salmonella contamination.
In the Netherlands we have an old tradional dessert called 'Haagse bluf', which is made in a similar way. Instead of liquorice syrop, however, we use sugar and red currant juice. The result is a very light and fluffy dessert, which has to be eaten right away, because the egg whites and juice will separate very quickly.
My NL-EN dictionary gives 'red currant whip' or 'red currant snow' as a translation for 'Haagse bluf'.
Anyone interested in the recipe can take a look at http://www.igougo.com/attractions-reviews-b94048-The_Hague-H...
Of course, care has to be taken when eating raw eggs, because of the associated risk for salmonella contamination.
Discussion