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Meringue is baked sugar and egg whites. Sometimes Cream of Tartar or Cornstarch is added as a binding agent.

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15y ago
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Q: What is the mixture of egg whites and sugar Called?
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What is a mixture of egg whites and sugar beaten into stiff peaks


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Egg whites have to be separated from the egg yolks because any fat in the mixture will prevent the whites from foaming to form the meringue. An average egg yolk contains 5-7 grams of fat. If this is left in the whites will not volumes to the same extent, plus the consistency of the final product will not be a meringue. The fat molecules in the egg yolk weigh down the mixture, preventing foaming.


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