Meringues

Meringues are light and crispy sweets made primarily from egg whites beaten to stiff peaks with sugar. Their texture is airy and delicate, a characteristic that makes them a perfect ingredient for decorating desserts, accompanying fruits, or creating bases for tarts and pavlovas.

Origin: Meringue has a European origin, with references dating back to the 17th century in Switzerland and Italy, although its popularity quickly spread throughout Europe and America. Its name comes from the French meringue, and today it is a common element in many cuisines around the world.

Properties: Meringues are low in fat and rich in protein from the egg whites. Being made primarily of sugar, they are a quick source of energy. Their dry and crispy texture is ideal for adding contrast to soft and creamy desserts.

Synonyms in Spanish from Latin America: In different Latin American countries, meringue may also be known as suspiros, especially in regions like Peru or Colombia. In other places, the term merenguitos is used to refer to small, individual-sized versions.