Meringue is loosely defined as a mixture of beaten egg whites and granulated sugar whipped together.

Meringues can be tricky and using the right sugar can help ensure success, says Baker’s Dozen member Carolyn Weil. An ultrafine pure cane sugar, such as our Baker’s Sugar™, works best because it dissolves faster and leaves no gritty texture.

A simple uncooked meringue is made by beating egg whites, and adding in sugar until very stiff, shiny peaks form. Due to concerns about possible bacteria in raw eggs, powdered egg whites or pasteurized eggs found in the refrigerated section of your grocery store are recommended.

Sweet and low in fat, meringue is a versatile pastry ingredient used both in traditional dessert recipes and in more innovative ones.

Crispy meringues, a mound of whipped cream and blood orange curd.

A buttery, toasted soft cake gets wrapped in the fluffiest brown sugar swiss meringue buttercream.

This deliciously simple royal icing is made with meringue powder instead of egg whites. Use this icing to decorate everything from cookies to cakes.