RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.388
Energy (kCal)	843.6075
Carbohydrates (g)	201.1542
Total fats (g)	0.2244
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0000
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6175
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0924
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0000
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8554
Proline (g)	0.5742
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4488
Adjusted Protein (g)	0.0000
Cystine (g)	0.3788
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	27.6008
Copper, Cu (mg)	0.0451
Maltose (g)	0.0924
Zinc, Zn (mg)	0.0612
Total lipid (fat) (g)	0.2244
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	5.2800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	843.6075
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5267
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	200.5372
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0679
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	14.5275
Fatty acids, total saturated 16:0 (g)	0.0000
Carbohydrate, by difference (g)	201.1542
Vitamin D (IU)	0.0000
Fructose (g)	0.0924
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.6104
Tyrosine (g)	0.6032
Potassium, K (mg)	281.0350
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	1.0534
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.3828
Isoleucine (g)	0.8725
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1386
Water (g)	115.6388
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	221.3150
Iron, Fe (mg)	0.2196
Energy (kJ)	3525.1662
Ash (g)	0.9896
Caffeine (mg)	0.0000
Glycine (g)	0.5452
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0000
Fatty acids, total polyunsaturated (g)	0.0000
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	199.6924
Vitamin B-6 (mg)	0.0066
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.0639
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2508
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0053
Folate, food (g)	5.2800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0000
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.4520
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0000
Vitamin B-12 (g)	0.1188
Calcium, Ca (mg)	11.2700
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9293
Glutamic acid (g)	2.0460
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.3411
Folate, DFE (g)	5.2800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0008
Tryptophan (g)	0.1650
Threonine (g)	0.5927
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0233
Protein (g)	14.3880
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0000
Betaine (mg)	0.3960
Phosphorus, P (mg)	19.8188
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 180°F In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes. | 2. Butter and flour a large cookie sheet. Create the shells by placing 1/2 cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom. | 3. The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven, open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use. | 4. ***Variations***. | 5. CHOCOLATE CHIP MERINGUES - Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed. | 6. CINNAMON MERINGUES - Add 1/2 tsp ground cinnamon along with the sugar. Proceed with the recipe as directed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	4		68.64	0.9636	14.388	0.2244
salt	1/8	teaspoon	-	-	-	-
cream tartar	1/8	teaspoon	0.9675	0.2306	0.0	0.0
superfine sugar	1	cup	774.0	199.96	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Meringue Cones