stiffly beaten

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• Figgy pudding — is a British style pudding resembling something like a white Christmas pudding. The pudding may be baked, steamed in the oven, or boiled.The history of figgy pudding dates back to 17th century England. The ancestor of figgy pudding (and plum… …   Wikipedia

• meringue — /meuh rang /, n. 1. a delicate, frothy mixture made with beaten egg whites and sugar or hot syrup, and browned, used as a topping for pies, pastry, etc. 2. a pastry or pastry shell made by baking such a mixture, sometimes filled with fruit,… …   Universalium

• soufflé — /sooh flay , sooh flay/, n., adj., v., souffléed, souffléing. n. 1. a light baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients. 2. a similar dish made with fruit juices,… …   Universalium

• genoise — or génoise noun Etymology: French génoise, from feminine of génois of Genoa, Italy Date: 1892 a sponge cake containing butter and leavened by stiffly beaten eggs …   New Collegiate Dictionary

• meringue — noun Etymology: French Date: 1706 1. a dessert topping consisting of a baked mixture of stiffly beaten egg whites and sugar 2. a shell made of meringue and filled with fruit or ice cream …   New Collegiate Dictionary

• snow — I. noun Usage: often attributive Etymology: Middle English, from Old English snāw; akin to Old High German snēo snow, Latin niv , nix, Greek nipha (accusative) Date: before 12th century 1. a. precipitation in the form of small white ice crystals… …   New Collegiate Dictionary

• Custard — This article focuses on egg thickened custards. For versions based on custard powder and their derivatives, see Bird s Custard. egg custard redirects here. For the egg custard tart, see egg custard tart. For other uses, see Custard… …   Wikipedia

• Chiboust cream — Crème Chiboust is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites. Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières. It was… …   Wikipedia

• angel food cake — a white sponge cake with a light, delicate texture obtained by using stiffly beaten egg whites and cream of tartar. Also called angel cake. [1880 85, Amer.; after the white color of the cake] * * * …   Universalium

• méringue — /may rang /, n., v.i., méringued, méringuing. merengue. [ < F < Haitian Creole] * * * ▪ food       mixture of stiffly beaten egg whites and sugar that is used in confections and desserts. The invention of meringue in 1720 is attributed to a Swiss …   Universalium

• mousse — /moohs/, n. 1. Cookery. a. a sweetened dessert with whipped cream as a base, often stabilized with gelatin and chilled in a mold: chocolate mousse. b. an aspic, unsweetened and containing meat, vegetables, or fish: salmon mousse. 2. a foamy… …   Universalium