Dish

Meringue

Meringue is made by whipping egg whites until they are stiff and then gradually adding sugar until the mixture is glossy and holds stiff peaks. The mixture is then piped or spooned onto a baking sheet and baked until crisp on the outside and soft on the inside. Meringue can be flavored with vanilla, lemon, or other extracts, and can be tinted with food coloring. It is a low-fat and low-calorie dessert, but it is high in sugar.

European cuisine› Alpine cuisine› Swiss cuisine

Dessert

Origins and history

Meringue is believed to have originated in Switzerland in the 18th century, but it quickly spread throughout Europe and became a popular dessert in many countries. It is often associated with French and Swiss cuisine, and is a staple of many classic desserts such as lemon meringue pie and baked Alaska.

Dietary considerations

Meringue is naturally gluten-free and dairy-free, but it is high in sugar and should be consumed in moderation by those with diabetes or other health concerns. It is also not suitable for those with egg allergies.

Variations

Meringue can be made with different types of sugar, such as granulated sugar, powdered sugar, or superfine sugar, which can affect the texture and flavor of the final product. It can also be flavored with different extracts or citrus zest, or mixed with chopped nuts or chocolate chips. Meringue can be shaped into different forms, such as nests, kisses, or shells, and can be filled with whipped cream, fruit, or ice cream.

Presentation and garnishing

Meringue can be piped into different shapes using a pastry bag and tip, and can be garnished with fresh fruit, chocolate shavings, or edible flowers. It should be stored in an airtight container to prevent it from becoming soft or sticky.

Tips & Tricks

To ensure that the egg whites whip up properly, make sure that the bowl and beaters are clean and free of any grease or residue. Room temperature egg whites are easier to whip than cold egg whites, so it is best to let them sit at room temperature for about 30 minutes before using them. Be careful not to over-whip the egg whites, as this can cause them to become dry and grainy.

Side-dishes

Meringue can be served with fresh fruit, whipped cream, or ice cream, or used as a topping for pies, cakes, or other desserts. It can also be used as a base for desserts such as pavlova or Eton mess.