Meringue is a sweet preparation based on egg white whipped with icing or granulated sugar, cooked in the oven, at low heat, for a long time. In fact, the meringue, rather than cooking, must slowly dry out; to obtain this result, the oven door can be left slightly open during baking.

It seems that the name of this preparation derives from Meiringen, the Swiss town where the pastry chef who invented them at the end of the 18th century was born.

Meringues, cooked in the form of tufts or domes, can be garnished with whipped cream or ice cream in the middle; or they can be used to prepare excellent desserts and creatve cakes.