meringues

Meringues are light, sweet confections made primarily from whipped egg whites and sugar. A small amount of acid, such as cream of tartar or lemon juice, and sometimes a starch are added to aid stability. Egg whites are beaten to stiff peaks, then the mixture is baked at a low temperature until dry, producing a crisp exterior and a soft, marshmallow-like interior in some styles.

There are three traditional methods. French meringue is made with raw sugar folded into lightly whipped egg whites and then baked gently for several hours. Swiss meringue starts with heating the egg whites and sugar over a bain-marie, then whisking the warm mixture to stiff peaks before baking. Italian meringue involves pouring hot sugar syrup into beaten egg whites, creating a very stable, glossy meringue that is often used for fillings and frostings.

Texture and uses: meringues can be crisp all the way through or softly chewy inside, depending on method and oven. They are eaten as standalone cookies, piped into nests, folded into fillings, or used as toppings for pies and desserts such as pavlova and lemon meringue pie. Italian meringue is often used as a stable topping or in mousses.

Storage and safety: store in an airtight container in a cool, dry place; humidity can cause them to soften or weep. Because traditional recipes use raw eggs, pasteurized eggs or aquafaba-based meringues are used as safer alternatives. Vegan meringues substitute aquafaba—the liquid from chickpeas—for the egg whites, whipped with sugar to a glossy finish.