meringues

简明释义

英[məˈræŋz]美[məˈræŋz]

蛋白糖饼（meringue 的名词复数）

英英释义

单词用法

同义词

反义词

例句

1.As matters stand, the Meringues look set to miss out on the title once more, but as was the case last season, Ronaldo will almost certainly drive the battle for as long as is possible.

目前看来，美凌格们看起来将再次与冠军失之交臂。但是像上赛季一样，罗纳尔多一定会尽可能将这场冠军争夺战进行到最后。

2.I'm not a fan of marshmallows and meringues in general, but quite liked the orange chocolate truffle and crumbly lemon sable.

我平常就对棉花糖和蛋白饼没甚么兴趣，不过橙味松露巧克力和柠檬酥饼倒是很不错。

3.As matters stand, the Meringues look set to miss out on the title once more, but as was the case last season, Ronaldo will almost certainly drive the battle for as long as is possible.

目前看来，美凌格们看起来将再次与冠军失之交臂。但是像上赛季一样，罗纳尔多一定会尽可能将这场冠军争夺战进行到最后。

4.Some pieces sink without trace while others float, like broken meringues, on the water's surface.

有些冰块沉没在海中没了踪影，有些则漂浮在海面上，像残破的冰糕。

5.He decorated the cake with delicate meringues on top.

他在蛋糕上方装饰了精致的蛋白霜。

6.We served meringues with fresh berries at the party.

我们在派对上搭配新鲜浆果一起供应蛋白霜。

7.I love to top my pie with crispy meringues.

我喜欢用脆脆的蛋白霜来装饰我的派。

8.She baked a batch of meringues for the dessert table.

她为甜点桌烤了一批蛋白霜。

9.The meringues were light and airy, melting in your mouth.

这些蛋白霜轻盈蓬松，入口即化。

作文

Meringues are a delightful treat that many people enjoy around the world. Made primarily from whipped egg whites and sugar, meringues (蛋白霜) can be light and airy or dense and chewy, depending on how they are prepared. The process of making meringues (蛋白霜) involves beating egg whites until they form stiff peaks and then gradually adding sugar until the mixture becomes glossy and smooth. This technique is not only simple but also fascinating, as it transforms a few basic ingredients into something truly special.One of the most popular types of meringues (蛋白霜) is the French version, which is often used as a base for various desserts. These meringues (蛋白霜) can be piped into different shapes and baked until they are crisp on the outside and soft on the inside. They are often enjoyed on their own or used as a topping for pies, cakes, and other confections. Another variation is the Italian meringues (蛋白霜), which incorporates hot sugar syrup into the whipped egg whites, resulting in a more stable and glossy finish. This type is commonly used in pastries and can even be used to create delicious frostings.In addition to their delightful taste and texture, meringues (蛋白霜) can also be quite versatile. They can be flavored with various extracts, such as vanilla, almond, or citrus, and can even be colored with food coloring to match any occasion. This makes them a favorite choice for celebrations and special events, where they can be crafted into stunning displays that captivate the eyes as well as the palate.For those who enjoy baking, mastering the art of making meringues (蛋白霜) can be a rewarding experience. While it may take some practice to achieve the perfect consistency, the process is incredibly satisfying. It allows bakers to experiment with different techniques, such as creating meringues (蛋白霜) that are baked at low temperatures for an extended period, resulting in a melt-in-your-mouth texture. Alternatively, some may choose to make meringues (蛋白霜) that are quickly baked at higher temperatures for a chewier result.Moreover, meringues (蛋白霜) are often used as a base for other desserts, such as pavlova, a dessert made with a crisp meringue (蛋白霜) shell topped with whipped cream and fresh fruits. This dish showcases the versatility of meringues (蛋白霜) and highlights how they can elevate a simple dessert into something extraordinary.In conclusion, meringues (蛋白霜) are not just a sweet treat; they represent creativity and skill in the kitchen. Whether enjoyed on their own or as part of a larger dessert, meringues (蛋白霜) continue to be a beloved choice for many. Their ability to transform simple ingredients into something beautiful and delicious is a testament to the magic of baking. So, the next time you indulge in a meringue (蛋白霜), take a moment to appreciate the craftsmanship that goes into each delicate bite.

蛋白霜是一种令人愉悦的美食，世界各地许多人都喜欢。蛋白霜主要由打发的蛋白和糖制成，根据制作方法的不同，meringues（蛋白霜）可以是轻盈蓬松的，也可以是浓密有嚼劲的。制作meringues（蛋白霜）的过程涉及将蛋白打至坚挺的泡沫，然后逐渐加入糖，直到混合物变得光滑而有光泽。这种技术不仅简单，而且非常迷人，因为它将几种基本成分转化为真正特别的东西。其中一种最受欢迎的meringues（蛋白霜）是法国版本，通常用作各种甜点的基础。这些meringues（蛋白霜）可以被挤成不同的形状，并在外脆内软的情况下烘焙。它们通常单独享用，或用作派、蛋糕和其他甜点的配料。另一种变体是意大利meringues（蛋白霜），它将热糖浆加入打发的蛋白中，从而形成更稳定、更光亮的表面。这种类型通常用于糕点，甚至可以用于制作美味的糖霜。除了美味的口感和质地，meringues（蛋白霜）还具有相当大的多样性。它们可以用各种提取物调味，如香草、杏仁或柑橘，甚至可以用食品着色剂上色以匹配任何场合。这使得它们成为庆祝活动和特殊事件的热门选择，可以制作出引人注目的展示，既吸引眼球又令人垂涎。对于那些喜欢烘焙的人来说，掌握制作meringues（蛋白霜）的艺术是一种令人满意的体验。虽然可能需要一些练习才能达到完美的稠度，但这个过程非常令人满足。它允许烘焙者尝试不同的技术，例如以低温长时间烘焙meringues（蛋白霜），从而得到融化在嘴里的质感。或者，有些人可能会选择快速在高温下烘焙meringues（蛋白霜），以获得更有嚼劲的效果。此外，meringues（蛋白霜）常常用作其他甜点的基础，例如帕芙洛娃，这是一种用脆皮meringue（蛋白霜）壳、鲜奶油和新鲜水果制成的甜点。这道菜展示了meringues（蛋白霜）的多样性，并突显了它们如何将简单的甜点提升到非凡的高度。总之，meringues（蛋白霜）不仅仅是一种甜点；它们代表了厨房中的创造力和技巧。无论是单独享用还是作为更大甜点的一部分，meringues（蛋白霜）仍然是许多人所喜爱的选择。它们将简单的成分转变为美丽而美味的能力证明了烘焙的魔力。因此，下次你享用meringue（蛋白霜）时，请花点时间欣赏每一口细腻的工艺。