Meringhe

Meringhe is a type of sweet dessert made from whipped egg whites and sugar. The ingredients are typically mixed and then baked or frozen until the outer layer is crisp and golden brown, while the inside remains soft and airy.

The meringhe originated in Italy in the 15th century, where cooks would mix together sugar, egg whites, and sometimes cream or butter to create a lightweight, yet sweet dessert. One of the earliest recorded recipes for a meringue-based dessert dates back to 1486, in a manuscript written by the Italian chef Bartolomeo Sacchi.

Over time, meringhe recipes spread throughout Europe, with different variations and ingredients emerging in various countries. In France, meringues are often flavored with extracts such as almond or lemon, while in Italy, they are sometimes filled with jam or whipped cream.

To make a meringhe, cooks typically beat egg whites until they become frothy, then slowly add sugar and whip until smooth and stiff. The mixture is then piped onto a baking sheet or parchment paper and allowed to dry for a specified amount of time, before baking or freezing until golden brown.

Meringhes are often enjoyed as a dessert or snack, and come in a wide range of flavors and textures. They can be crunchy and firm, or soft and chewy. In some cases, meringhes are made with sugar substitutes or other ingredients to make them lower in calories.

While meringhes were originally considered a luxurious dessert, they are now enjoyed worldwide and are a staple at many bakeries and restaurants. Their versatility and delicate flavor make them a popular choice for special occasions and everyday desserts alike.