meringue

简明释义

英[məˈræŋ]美[məˈræŋ]

n. 蛋白酥饼，蛋糖脆皮；蛋白霜

复 数 m e r i n g u e s

英英释义

单词用法

同义词

反义词

例句

1.We've apple pie, lemon meringue pie and coffee rum pie and so on.

我们有苹果派、柠檬酥皮派、咖啡酒心派等。

2.We ve apple pie, lemon meringue and coffee rum and so on.

我们有苹果，柠檬酥皮，咖啡酒心等。

3.Tailored outfits are more popular than meringue-shaped gowns as economical women want to be able to wear the dress again for nights out, according to the research by industry experts.

婚纱设计业调研发现，比起蛋糖霜形状的传统婚纱，特制婚服更加流行。 它们更加经济，可以在日后参加聚会时反复穿着。

4.A large meringue is heaped all over the ice cream, sealing it off from oven heat.

把厚厚的一层蛋白酥皮浇在冰淇淋上面，使之与烤箱中的温度隔绝。

5.The unfortunate truth is that unless you've got a particularly good eye, even the most delicious meringue can end up looking a foamy mess under the merciless flash of a smartphone camera.

不幸的是，除非你有一双慧眼，即使是最美味的酥饼也能被残忍的智能手机拍照手法照的像泡沫一样糟糕。

6.Good. One lemon meringue pie. And give my friend over here a piece of apple pie, too.

好，请来一个柠檬蛋白酥皮筒，给我的朋友也来一个苹果馅饼。

7.I don't wanna debate frosting. - do you like meringue?

我不想再讨论糖果的问题-蛋白甜饼怎样？

8.Fork the meringue into peaks.

用叉将调合蛋白堆成尖峰状。

9.The signature item is the chef's floating island (a meringue sitting in custard sauce), but a small yogurt parfait with bits of crumble at the bottom made for the perfect end-of-meal bite.

招牌甜点是大厨亲手料理的“浮岛”（佐有蛋奶沙司的蛋白酥皮饼），那种下面有少许金宝饼的小杯优酪乳冻糕也堪称完美的餐后甜点。

10.I made a delicious lemon meringue 蛋白霜 pie for dessert.

我做了一道美味的柠檬蛋白霜派作为甜点。

11.She topped the fruit salad with a dollop of meringue 蛋白霜 for extra sweetness.

她在水果沙拉上加了一勺蛋白霜以增加甜味。

12.The chef demonstrated how to make a perfect meringue 蛋白霜 in the cooking class.

厨师在烹饪课上演示了如何制作完美的蛋白霜。

13.The meringue 蛋白霜 cookies were light and airy, perfect with coffee.

这些蛋白霜饼干轻盈蓬松，搭配咖啡非常完美。

14.For the cake, we need to whip the egg whites until they form stiff peaks for the meringue 蛋白霜 layer.

为了蛋糕，我们需要将蛋白打发至硬性发泡，以制作蛋白霜层。

作文

The art of baking is a delightful journey that many embark upon, and among the myriad of confections one can create, few are as enchanting as the delicate and airy creation known as meringue. This sweet treat, made primarily from whipped egg whites and sugar, has a fascinating history and a variety of applications in the culinary world. Understanding meringue not only enhances one's baking skills but also deepens appreciation for this versatile ingredient.Historically, meringue is believed to have originated in the early 17th century, with some accounts tracing its roots back to Switzerland. The name itself is thought to derive from the Swiss town of Meiringen, where this delightful confection was first crafted. Initially, meringue was a simple mixture of egg whites and sugar, but over time, it evolved into a sophisticated component of various desserts, from pies to cakes.There are several types of meringue, each with its unique texture and flavor profile. The most common varieties include French, Swiss, and Italian meringue. French meringue is the simplest form, made by beating egg whites until soft peaks form and then gradually adding sugar. It is often used to top pies or as a base for cookies. Swiss meringue, on the other hand, is created by gently heating egg whites and sugar together before whipping, resulting in a glossy and stable mixture that is perfect for buttercream frosting. Lastly, Italian meringue involves pouring hot sugar syrup into whipped egg whites, creating a silky and sturdy texture that holds up well in various applications.One of the most popular uses for meringue is in the classic dessert known as pavlova. Named after the Russian ballerina Anna Pavlova, this dessert features a crisp outer shell of meringue that encases a soft and marshmallow-like interior. It is typically topped with fresh fruits and whipped cream, making it a favorite among dessert lovers. Another beloved dish is the lemon meringue pie, where a tangy lemon filling is complemented by a fluffy layer of meringue that is lightly toasted to perfection.Baking with meringue requires a bit of finesse and attention to detail. The key to achieving the perfect meringue lies in the quality of the egg whites and the method of whipping them. Fresh, room-temperature egg whites whip up more efficiently than cold ones, and ensuring that no yolk contaminates the whites is crucial for achieving the desired volume. Additionally, incorporating sugar slowly while whipping helps to stabilize the meringue, resulting in a smooth and shiny finish.In conclusion, the world of meringue is a captivating one, filled with history, technique, and delicious possibilities. Whether you are a seasoned baker or a novice in the kitchen, mastering meringue can elevate your dessert-making skills to new heights. From its humble beginnings to its place in modern desserts, meringue remains a testament to the beauty and creativity of baking. So the next time you whip up a batch of meringue, take a moment to appreciate the artistry behind it and enjoy the sweet rewards of your efforts.

烘焙艺术是一段令人愉悦的旅程，许多人在其中探索，而在可以创造的各种甜点中，几乎没有什么比这种精致而轻盈的创作——称为meringue的甜点更迷人。这种甜点主要由打发的蛋白和糖制成，拥有迷人的历史和多种应用。在烹饪世界中理解meringue不仅能提升你的烘焙技巧，还能加深对这种多功能成分的欣赏。从历史上看，meringue被认为起源于17世纪初，一些记载将其根源追溯到瑞士。这个名字本身被认为源自瑞士小镇梅林根（Meiringen），在那里首次制作出这种美味的甜点。最初，meringue只是简单的蛋白与糖的混合物，但随着时间的推移，它演变成各种甜点的复杂组成部分，从派到蛋糕。有几种类型的meringue，每种都有其独特的质地和风味特征。最常见的品种包括法式、瑞士式和意大利式meringue。法式meringue是最简单的形式，通过打发蛋白至软峰，然后逐渐加入糖来制作。它通常用于为派增添顶层或作为饼干的基础。而瑞士式meringue则是通过将蛋白和糖轻微加热后再打发而成，形成一种光滑且稳定的混合物，适合用作黄油霜。最后，意大利式meringue则是在打发的蛋白中倒入热糖浆，形成一种丝滑而坚固的质地，适合用于各种应用。meringue最受欢迎的用途之一是经典甜点帕芙洛娃（pavlova）。这种甜点以脆外壳包裹柔软的棉花糖般的内心而闻名，通常配以新鲜水果和鲜奶油，成为甜点爱好者的最爱。另一个受欢迎的菜肴是柠檬meringue派，其中酸甜的柠檬馅与蓬松的meringue层相得益彰，后者被轻轻烤至完美。使用meringue进行烘焙需要一些技巧和细致入微的关注。制作完美meringue的关键在于蛋白的质量和打发方法。新鲜的室温蛋白比冷蛋白更容易打发，而且确保没有蛋黄污染蛋白对于达到所需的体积至关重要。此外，在打发的同时缓慢加入糖有助于稳定meringue，从而获得光滑而闪亮的外观。总之，meringue的世界是一个迷人的世界，充满了历史、技巧和美味的可能性。无论你是经验丰富的烘焙师还是厨房新手，掌握meringue都能将你的甜点制作技巧提升到新的高度。从它简单的起源到现代甜点中的地位，meringue始终证明了烘焙之美和创造力。因此，下次你打发一批meringue时，不妨花点时间欣赏其背后的艺术，并享受你努力的甜蜜成果。