Meringue, (, ; ) is a type of
dessert, often associated with French, Swiss, and Italian cuisine, made from
whipped egg whites (or
aquafaba) and
sugar, and occasionally an
acid such as
lemon,
vinegar or
cream of tartar. A binding agent such as salt,
cornstarch or gelatin may also be added to the eggs. The addition of
powdered sugar, which usually contains corn starch, to the uncooked meringue produces a
pavlova, a national dish of Australia or New Zealand. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein
ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with
vanilla, a small amount of
almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
