Username:
Password:
Stay logged in
You must be logged in to do this.
Previous Horse
Current Division: ✨ 𝐹oals
Next Horse


✨ 𝑀eringue⁷³

ID#673097
Owned by ǣtheriel™ (#113507)
Bred by ǣtheriel™ (#113507)

This horse is locked.
Currents

Hunger 100%
Happiness 100%
Done Vet up to date
Done Farrier up to date
Done Gene tested
Done At home stable

STR: 24
SPD: 375
AGI: 334
INT: 26
END: 18
ALL: 777

Preferred Treat

Horse Information
Name ✨ 𝑀eringue⁷³
Age 1 years old (ages in 4 days)
Breed Trakehner
Color Palomino
Sex Mare
Pattern Roan
Markings Face: –, NF: Stocking, FF: –, NH: Stocking, FH: Stocking
Information What do these mean?
Face: Face marking
NF: Near Front leg marking
FF: Far Front leg marking
NH: Near Hind leg marking
FH: Far Hind leg marking
Born 2017-09-11 21:44:18
Genotype ee aa gg Crcr dd chch FF zz pp stysty rbrb RnRn oo spsp lplp patn1patn1 patn2patn2
Conformation and Health
Height 16.1 hands (65in)
Head 66.52 Good
Neck 92.31 Excellent
Withers 66.49 Good
Back 82.93 Excellent
Shoulders 59.24 Good
Legs 69.93 Good
Knees 70.39 Good
Hooves 82.00 Excellent
Average 73.73

Pedigree, Breeding and Foals
Sired by ☄┃Castor Foals 0 foals bred Base Stats
STR: 22
SPD: 356
AGI: 295
INT: 26
END: 18
ALL: 717
Dam ✨ 𝑀adam⁶⁶ Last Bred Never  
Pedigree View Pedigree      

Decorations
[0/10]
[1/1]
River - Summer
4 uses left
Click to remove

Club Registries

Trakehner Club
Registered since
2017-09-12 03:25:11
Equiverse Color Association
Registered since
2017-09-16 09:23:52

Public Notes
💈 100% chance to produce offspring with Roan gene
💈 50% chance to produce offspring with Cream gene

Meringue (/məˈræŋ/,[1] mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home by baking at a low temperature (180–200 °F (82–93 °C)) for an extended period of up to two hours, whilst many commercial meringues are crisp throughout.