Meringhes

Meringhes are a confection made from whipped egg whites and sugar, often with an acidic ingredient such as lemon juice or vinegar added. The whipped egg whites form a foam, and the sugar is gradually incorporated to stabilize the foam and create a sweet, airy texture. The mixture is then typically baked at a low temperature for a prolonged period, which dries out the meringue and makes it crisp.

There are three main types of meringue. French meringue is the simplest, involving directly whipping egg whites with granulated sugar. Swiss meringue is made by whisking egg whites and sugar together over a bain-marie until the sugar dissolves and the mixture is warm, then whipping it until it cools. Italian meringue is created by pouring hot sugar syrup into whipped egg whites, which cooks the egg whites and results in a very stable meringue.

Meringhes are used in a variety of desserts. They can be served on their own as cookies, piped into decorative shapes, or used as a topping for pies and cakes, such as lemon meringue pie. They are also a key component in desserts like Pavlova, a meringue-based cake topped with cream and fruit, and Dacquoise, a nut-based cake often layered with meringue. The texture of meringue can range from very crisp and brittle to soft and chewy, depending on the recipe and baking method.