meringue

Meringue is a confection made from whipped egg whites and sugar, often with a small amount of acid such as cream of tartar or lemon juice to stabilize the foam. It can be baked until dry and crisp or used as a light topping for desserts. Depending on preparation, it can be crisp on the outside with a chewy interior or soft and marshmallow-like.

There are several methods. French meringue involves beating egg whites with sugar until stiff peaks form, then drying or baking at a low temperature. Swiss meringue mixes the whites with sugar and heats the mixture gently over a bain-marie before whipping, producing a silkier, denser foam. Italian meringue adds a hot sugar syrup to beaten whites, creating a very stable foam used in fillings and toppings.

Meringue is employed in a variety of desserts. It tops pies such as lemon meringue pie, serves as a structural layer in desserts, and is formed into cookies or shells. Pavlova, a dessert from the Australasian region, is a large meringue base with a crisp exterior and soft interior, topped with whipped cream and fruit.

Stability and texture depend on temperature, sugar concentration, and stabilization ingredients. Meringue is typically baked at low temperatures to dry rather than brown, or dried further at low heat. It should be kept dry to prevent weeping or softening.

Safety and storage: raw egg whites carry a risk of bacterial contamination; pasteurized eggs are recommended for uncooked uses. Dried meringues store well in airtight containers, while freshly prepared meringue should be kept away from humidity.