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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Meringue | ||
 Whipped egg whites and sugar are added together to form a stiff paste, which can be used to lighten mousses, cakes and pastry creams; unsweetened versions are used to lighten forcemeat. Meringue is baked at a very low temperature to form crisp shells, to be filled with fruit or ice cream. Small, dried meringue shells are called vacherin. |