A dessert of French origin, usually made from whipped egg whites and sugar. Additionally, an acidic element (such as lemon juice or cream of tartar) may be used to help aid in the bonding of proteins in the meringue, primarily by preventing too many of them from bonding together. The end result is a meringue that traps more air and is more airy as a result.

Despite being French in origin, the invention of the meringue is attributed to a Swiss chef by the name of Gasparini in the early 18th century, 1720 specifically. Meringues, specifically French meringues, are considered to be on the easier end of the baking spectrum since the main thing you have to pay attention to is whether stiff peaks are formed when whipping the egg whites and sugar or not. That being said, don’t overdo the whipping.

Meringue can be eaten in little “kisses”, but they can also be eaten as toppings for different items. In North America, they are primarily used as toppings for desserts, sometimes as a filling.