Other meanings of Meringue
Desserts & Baking
Meringue is a light, airy confection made by whipping egg whites with sugar until stiff peaks form, then typically baking or poaching. It serves as a dessert in its own right and as a topping or component in many pastries. The name is often attributed to the Swiss town of Meiringen, though the dessert's true origins are debated.
Meringue is a foam created by whipping egg whites with sugar. The proteins in egg whites unfold and form a network that traps air, while sugar stabilizes the foam and gives it structure. The simplest form, French meringue, involves gradually adding sugar to whipped egg whites until stiff peaks form. This mixture is then baked at low temperatures to dry it out, producing crisp, airy results.
The ratio of sugar to egg white varies by use: a typical French meringue uses about 2 parts sugar to 1 part egg white by weight. For a softer, less sweet result, less sugar is used, but the meringue may be less stable. Over-whipping can cause the foam to break, and any trace of fat or yolk can prevent proper whipping.1
There are three main types of meringue: French, Italian, and Swiss. French meringue is the simplest, made by whipping raw egg whites with sugar and then baking. Italian meringue is made by pouring hot sugar syrup (cooked to the soft-ball stage, about 240°F/115°C) into whipped egg whites, which cooks the whites and creates a more stable, shiny meringue that does not require baking. Swiss meringue is made by gently heating egg whites and sugar over a water bath before whipping, resulting in a dense, silky texture that is often used for piping and torching.
Each type has distinct uses: French meringue is ideal for pavlova and cookies; Italian meringue is used in buttercream and as a topping for pies; Swiss meringue is favored for meringue-based desserts like baked Alaska and for its stability in humid conditions.
Meringue is a versatile component in many desserts. It forms the base of pavlova, a dessert with a crisp crust and soft marshmallow-like interior, named after the Russian ballerina Anna Pavlova. It is also used as a topping for lemon meringue pie, where a layer of meringue is browned on top of a lemon curd filling. Meringue can be shaped into cookies, nests, or shells, and it is a key ingredient in some ice creams and frozen desserts.
Regional variations include the Japanese 'merengue' used in castella cakes, and the French 'île flottante' (floating island), where meringue is poached in milk and served with custard. In Switzerland, meringues are often served with double cream and fruit. Meringue also appears in some savory dishes, though rarely, as a garnish or binder.2
Meringue has a few surprising facets. The term 'meringue' may derive from the German 'Meringe' or from the Swiss town of Meiringen, but the first documented recipe appears in a 17th-century French cookbook by François Massialot. Some historians argue that meringue was known earlier, possibly in Italy or Switzerland.
Meringue is sensitive to humidity; it becomes sticky and chewy in damp weather. To mitigate this, some bakers add a small amount of cornstarch or vinegar to the mixture. In the 19th century, meringue was used in 'meringue glacée' (frozen meringue), a precursor to modern ice cream cakes. Also, meringue can be made with aquafaba (chickpea brine) as a vegan substitute, a technique that gained popularity in the 2010s.3
Meringue is a delicate dessert that requires careful technique; its name's origin remains a topic of culinary debate.
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