Lapte de pasăre

Lapte de pasăre is a traditional Romanian dessert, often translated as "bird's milk". It is a type of meringue dessert, made from egg whites, sugar, and vanilla, and sometimes served with fruit or fruit sauce. The name "Lapte de pasăre" literally translates to "bird's milk", a name that is thought to reflect the light, airy texture of the dessert.

Ingredients and Preparation

The main ingredients in Lapte de pasăre are egg whites, sugar, and vanilla. The egg whites are beaten until they form stiff peaks, and then sugar and vanilla are gradually added. The mixture is then baked until it is light and fluffy. Some variations of the recipe may also include ingredients such as lemon zest or almond extract for additional flavor.

The dessert is typically served chilled, often with a fruit sauce or fresh fruit on the side. It is a popular choice for special occasions and holidays in Romania, but can also be enjoyed as a simple, everyday dessert.

Cultural Significance

Lapte de pasăre is a dessert that is deeply rooted in Romanian culture. It is often served at traditional Romanian celebrations and gatherings, and is a common feature on the menus of Romanian restaurants. The dessert is also popular in other Eastern European countries, where it is known by different names.

See Also

• Romanian cuisine
• Meringue
• Dessert