Meringue is baked sugar and egg whites. Sometimes Cream of Tartar or Cornstarch is added as a binding agent.
meringue
What is a mixture of egg whites and sugar beaten into stiff peaks
Can you be more specific with your question?
Multiply your amounts by 2.2. So three egg whites should be 6.6 egg whites. And sugar would be 1.1 cups.
Raw egg whites contain very little sugar. There are 0.2 grams of sugar in one raw egg white, and only about 17 calories.
Take egg whites and sugar about a 1/2 of sugar and then mix togther
sugar and egg whites are the common ones
Yes, sugar simply add egg whites. I guess that's just reality
An egg is a heterogeneous mixture, but the yolk, whites, etc. are not.
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.
egg whites, cream of tartar and sugar.
Meringue is egg whites and sugar. There is no fat in it. In fact if you add any fat, it will make it very difficult if not impossible to get your egg whites to become stiff.
Simply whisking the yolk and the white of an egg together will produce a uniform yellow mixture.