Meringue desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is "meringue de angel", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,
Meringue electrical charge. The electrical charge on a protein would normally hold the protein together in its coiled clump. The cream of tartar also acts as a catalase affecting the sugar structure. Sugar/sucrose used in meringue is a crystal structure made up of glucose and fructose. Cream of tartar inverts the sugar during the baking process, meaning the sugar is split into two parts containing glucose and fructose. This prevents the sugar from recrystallizing and giving the meringue a gritty, undesirable texture. Sugar is the final ingredient that is used to help form and stabilize the foam structure. Sugar is hydrophilic,