RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.4038
Energy (kCal)	702.517
Carbohydrates (g)	157.4268
Total fats (g)	0.229
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)	0.5825
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)	0.0001
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8560
Proline (g)	0.5755
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)	0.3791
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.5501
Copper, Cu (mg)	0.0492
Maltose (g)	0.0924
Zinc, Zn (mg)	0.0925
Total lipid (fat) (g)	0.2290
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)	702.5170
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)	0.5270
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	151.6085
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)	1.0686
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)	18.0955
Fatty acids, total saturated 16:0 (g)	0.0007
Carbohydrate, by difference (g)	157.4268
Vitamin D (IU)	0.0000
Fructose (g)	0.0924
Fluoride, F (g)	0.0150
Aspartic acid (g)	1.6115
Tyrosine (g)	0.6037
Potassium, K (mg)	263.9770
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	1.0540
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9062
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.0836
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)	0.3832
Isoleucine (g)	0.8730
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1520
Water (g)	117.7393
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)	515.1135
Iron, Fe (mg)	0.6976
Energy (kJ)	2938.1408
Ash (g)	1.8507
Caffeine (mg)	0.0000
Glycine (g)	0.5457
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)	0.0014
Fatty acids, total polyunsaturated (g)	0.0014
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	150.3652
Vitamin B-6 (mg)	0.0074
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)	1.0642
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)	0.2519
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)	0.0056
Folate, food (g)	5.2800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0012
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)	1.4733
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0008
Vitamin B-12 (g)	0.1188
Calcium, Ca (mg)	28.0532
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9303
Glutamic acid (g)	2.0488
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)	1.3430
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)	0.0480
Tryptophan (g)	0.1651
Threonine (g)	0.5932
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0950
Protein (g)	14.4038
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0012
Betaine (mg)	0.3960
Phosphorus, P (mg)	22.1973
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. Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper. | 2. Combine cornstarch and sugar in a small bowl. | 3. In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds. | 4. Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds. | 5. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. | 6. Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds. | 7. Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet. | 8. Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes. | 9. Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	3/4	cup	604.485	151.197	0.0	0.0
cornstarch	2	teaspoons	20.32	4.8677	0.0139	0.0027
egg white	4		68.64	0.9636	14.388	0.2244
vanilla extract	3/4	teaspoon	9.072000000000001	0.3985	0.0019	0.0019
table salt	1/8	teaspoon	0.0	0.0	0.0	0.0

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

Cooking in progress....

French Meringue Cookies