Meringue

dessert · eggs · French · sweet treats

Egg whites transform. When you whip egg whites super fast, the proteins inside them unwind and trap millions of tiny air bubbles, turning them into a fluffy white foam that stands up in stiff peaks.

Sugar makes it stick. Sugar dissolved in the whipped egg whites makes the meringue sweet and helps it hold its shape so the peaks don't collapse.

Born in France. Meringue is a French invention, and it became so famous that now people make it all around the world in different styles and flavors.

A pinch of acid helps. Sometimes cooks add a tiny bit of lemon juice or cream of tartar to help the egg whites whip up even better and stay fluffy longer.

Bakes into sweetness. When you bake meringue in the oven at low heat, the water slowly evaporates and leaves behind crispy, melt-in-your-mouth candy that tastes like pure sugar and air.