The History of Meringue: Origins, Types & Global Evolution

What Is Meringue?

Meringues are a treat not just for the taste buds but also for the eyes. Their delicate and airy texture, with a balance of crispness and softness, along with their versatility in desserts, has made meringues a beloved choice among both connoisseurs and casual dessert enthusiasts alike.

Made from whipped egg whites and sugar, meringue is a light, sweet treat that can be stabilized by adding corn syrup or cream of tartar. There are three main types of meringue: French, Italian, and Swiss, which are prepared differently. In this article, we embark on a journey through time to explore the origins and evolution of this creation.

The Origins of Meringue: Where Did It Really Come From?

Fundamentally, meringue is a combination of whipped egg whites and sugar. However, its true magic lies in the way it's prepared – beating egg whites until they form peaks and then gently folding in sugar. The first mentions of this delicacy date back to European cookbooks, but the term itself has its roots primarily in France, being firmly associated with French pastry bakers’ art. Note that early recipes did not include the word ‘meringue’. Instead, it was given the name ‘meringues’ because it was associated with the Swiss town of Meiringen.The exact birthplace of meringue remains shrouded in mystery as different countries lay claim to its inception.

One popular theory attributes its creation to the Swiss village of Meiringen. Chef Gasparini often receives credit for inventing this concoction during the 18th century. Nevertheless, meringue’s captivating story traverses through nations, each adding their own distinct twist to the recipe.

How Meringue Evolved Through the Centuries

Meringue’s captivating journey through history serves as a testament to evolution. While its basic recipe consisting of eggs and sugar has remained constant over time, there have been transformations in terms of preparation methods and diverse applications.

In the 19th century, a renowned pastry chef named Marie Antoine Carême brought meringue to new heights in French cuisine. He revolutionized the use of meringue as a dessert, crafting magnificent pièces montées that were not just delicious but also visually stunning.

Meanwhile, across the English Channel, the addition of vinegar or lemon juice to meringue gave birth to the marshmallow-like center of pavlovas. This dish has sparked debates between the English and Australians, both of whom lay claim to the confection.

The Three Types of Meringue: French, Swiss & Italian

French Meringue

French Meringue is the easiest type of meringue to prepare, as it is made with raw egg whites and sugar added gradually. It has a light texture that becomes crisp when baked, making it a popular choice for baking cookies and pavlova.

Swiss Meringue

Swiss meringue is a type of meringue in which egg whites and sugar are warmed over a pan of barely simmering water. It results in a silky smooth mixture, which is much more stable than regular meringue and better for frosting or decorative purposes.

Italian Meringue

Italian Meringue is formed by adding hot syrup to the egg whites and whipping them until stiff. The resulting consistency is firm enough to hold its shape, but still delicate enough to be used as a topping for various desserts. In addition, it can be used in buttercream, mousses, and pies.

Aquafaba: A Vegan Alternative

Aquafaba, the liquid obtained from cooked chickpeas, can be whipped like egg whites to make a vegan alternative to meringues. It can be used in a variety of baked goods, including cookies or pavlovas.

Meringue Around the World: Global Variations & Cultural Twists

Meringue's adaptability has led to its incorporation into cuisines around the world. Each culture has infused their flavors and ingredients into this delicate treat while still keeping true to its essence.

In Italy, Meringa Italiana is a denser and sweeter variation, often used in cakes and pastries. The French, known for their finesse in pastry-making, have perfected Meringue Française. Meanwhile, an uncooked meringue is used in desserts like Baked Alaska and Eton Mess.

Venturing further into South America, meringue has become a component in desserts such as Suspiro de Limeña in Peru and Chile. These desserts feature a caramel pudding topped with a light and airy meringue.

Modern Meringue: Innovations, Trends & What's New

Today, meringue has evolved beyond being a dessert – it has become a medium for culinary artists to showcase their creativity. Modern approaches, such as dehydrating meringue to achieve crispness and using gastronomy techniques to transform its texture, demonstrate its enduring popularity and versatility.

Vegan aquafaba meringue has also gained popularity, and besides that, recipes use modern trends such as molecular gastronomy to create unique meringue-based dishes, and social media also plays a significant role in inspiring bakers to design meringues into creative shapes and arrangements. Meringue-based treats have gained popularity in both high-end pastry shops and home kitchens. From the timeless lemon meringue pie to the macaron, each creation pays homage to the humble origins of this remarkable ingredient.