- Glossary
- Meringue - airy egg white confection
Meringue - airy egg white confection
Meringue is a classic confectionery treat made from whipped egg whites and sugar. The whites are beaten to stiff peaks, sugar is gradually added, and the mixture is baked at a low temperature around 100 °C. The result is a crisp, light, and sweet treat that melts on the tongue. There are French, Swiss, and Italian meringue types, each differing in preparation method. Meringue forms the base of many famous desserts such as pavlova, Eton mess, and lemon meringue pie.
- Meringue was allegedly invented in the 17th century in the Swiss town of Meiringen.
- For perfect meringue, all utensils must be completely clean and free of any grease.
- French meringue is baked raw, while Italian and Swiss versions use heat-treated sugar.
- Properly baked meringue is crisp and dry on the outside but may be slightly chewy inside.
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