Meringue, is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from wipped egg whites and sugar, and occasionally lemon, vinegar or cream of tatar. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear. Homemade meringues are often chewy and soft with a crisp exterior.


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