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Meringue

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Meringues are whipped egg whites sweetened with sugar. They are frequently used for pie toppings and cake icings. They are also used to give volume and lightness to buttercream icings and to such preparations as mousses and dessert soufflés.

Another excellent use for meringues is to bake them in a slow oven until crisp. In this form, they can be used as cake layers or pastry shells to make light, elegant desserts. To add flavor, chopped nuts may be folded into meringues before forming and baking. Pastries and cakes incorporating crisp meringues are discussed.

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