A sweet topping or dessert made from whipped egg whites and sugar, often baked until crispy.
From French meringue, possibly derived from German Mehring or Swiss Meringen (a town), though the exact origin is debated. It became popular in French cuisine in the 17th century and spread throughout Europe as a sophisticated dessert component.
Meringue might be named after a Swiss town, or it might not — nobody's entirely sure — but what we do know is that it's one of those magical cooking tricks where you turn transparent egg whites and granulated sugar into something cloud-like and delicious through sheer air and chemistry.
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