A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.
Stiffly whipped egg whites and sugar, which when baked hard on the outside but soft inside.
Egg whites whipped with sugar.
Meringue is a mixture produced from whipping egg whites until they form stiff peaks then combining them with sugar. It has many forms: as a base for lightening mousses and buttercreams or aerating batters. With the addition of nuts, meringue can be made into products such as japonaise, dacquoise, succes, progress. Without nuts, meringue can be made into vacherin shells and various decorations. It can be used on the outside of cakes that are flamed (baked alaska) or poached to create Oeufs a la Neige. The texture varies according to the amount of sugar, and the addition of nuts. Swiss Meringue is made by warming sugar and egg whites over simmering water, then whipping. It is the base for buttercreams and baked meringues. Italian Meringue is made by whipping egg whites, then adding a boiled sugar syrup. It is the most stable and often used to fold into mousse mixtures, chiboust creams and pastry cream as well as for piped decorations and toppings French Meringue is a simple mixture of egg whites and sugar. It is used to make baked meringues and meringue shells.