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Meringue

Meringue (/məˈræŋ/ mə-RANG, .mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}French: ⓘ) is a type of dessert or candy, traditionally made from whipped egg whites and sugar, and occasionally an acidic…

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Alternative names
Meringa (in Italy) · Beza (in Poland) · Suspiros or Merengue (in Portugal and in Brazil) · Sneg (in Slovenia) · Puslice (in Croatia, Serbia, Bosnia and Herzegovina and Montenegro)
Main ingredients
Eggwhites, sugar
Type
Dessert

Topics to explore

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Overview

History

Types

Chemistry

Compound interactions

Uses

Advanced semantic analysis

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Map overview Semantic statistics

Meringue

Nodes83
Edges82
Triples105
Avg. degree1.98
Density0.024096
Components1

How this topic connects Entity context

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Meringue

Top relations

related to history · 16
Meringue → Antonin Carême, Elinor Fettiplace, English, France, François Massialot's, French, Gloucestershire, Kent, Knole, Lady Rachel Fane, Loire, Massialot's, Meringues, Slowly, The, The Oxford English Dictionary
related to Types · 14
Meringue → Alaska, Another, Casteau, Different, Fine, French, In, It, Italian, Lancelot, Swiss, There, This, Vegan
related to Desserts · 13
Meringue → Alaska, Another, Esterházy, Eton, Gruyère, In, In Switzerland, Kyiv, Puddings, Queen, Spanische Windtorte, Variations, Zuger Kirschtorte
related to Compound interactions · 10
Meringue → After, Also, As, Cream, Egg, If, KC4H5O6, The, There, When
Alternative names · 7
Meringue → Beza (in Poland), Habcsók (in Hungary), Mafishe or Pufka (in Albania), Meringa (in Italy), Puslice (in Croatia, Serbia, Bosnia and Herzegovina and Montenegro), Sneg (in Slovenia), Suspiros or Merengue (in Portugal and in Brazil)
related to External links · 6
Meringue → Culinary Heritage, Douglas Muster, History, Meringues, Switzerland, The Origins
related to Shelf life · 6
Meringue → After, If, It, Storing, The, To
related to Chemistry · 5
Meringue → Ovoglobulins, Protein, The, These, When
is a · 2
Meringue → formation of stiff peaks by denaturing the protein ovalbumin, hygroscopic food
related to Cookies · 2
Meringue → Another, They

Important terminology Word statistics

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Important terminology

egg sugar whites proteins protein foam structure also meringues cream baked water tartar french two form process become may lemon

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
MeringueAlternative namesMeringa (in Italy)1.00infobox
MeringueAlternative namesBeza (in Poland)1.00infobox
MeringueAlternative namesSuspiros or Merengue (in Portugal and in Brazil)1.00infobox
MeringueAlternative namesSneg (in Slovenia)1.00infobox
MeringueAlternative namesPuslice (in Croatia, Serbia, Bosnia and Herzegovina and Montenegro)1.00infobox
MeringueAlternative namesHabcsók (in Hungary)1.00infobox
MeringueAlternative namesMafishe or Pufka (in Albania)1.00infobox
MeringueMain ingredientsEggwhites, sugar1.00infobox
MeringueTypeDessert1.00infobox
Meringueis aformation of stiff peaks by denaturing the protein ovalbumin0.90text
Meringueis ahygroscopic food0.90text
lemoninstance ofand occasionally an acidic ingredient0.80text

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    Min side: 3
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