What Do Meringues Contain? Essential Ingredients and Varieties

November 3, 2025 •

4 min read

Meringue, a surprisingly simple yet elegant dessert, consists of just two primary ingredients, a fact often overlooked by those intimidated by its reputation. The core components of what do meringues contain are egg whites and sugar, which, when whipped together, create a light, airy, and sweet confection.

Quick Summary

A summary of meringue's fundamental components and key variations. The article delves into the basic ingredients of egg whites and sugar, detailing the additions like cream of tartar and vanilla. It explains the differences between French, Swiss, and Italian meringues and provides insight into the science behind their creation.

Key Points

Core Ingredients: The most basic meringue contains only whipped egg whites and sugar, forming a stable foam.
Stabilizing Additions: Acidic ingredients like cream of tartar, lemon juice, or vinegar are often added to help stabilize the egg white foam and prevent weeping.
Sugar's Role: Sugar not only provides sweetness but also helps to strengthen the protein structure in the egg whites, making the meringue stable and glossy.
Variety of Meringues: Three main types—French, Swiss, and Italian—are distinguished by their preparation method, resulting in different textures and stabilities.
Vegan Alternatives: A popular alternative uses aquafaba (chickpea brine) instead of egg whites, allowing for a plant-based version of the classic dessert.
Proper Technique: A clean, grease-free mixing bowl and gradual addition of sugar are crucial for achieving the desired stiff, glossy peaks.
Final Texture: The baking temperature and time determine the final texture, ranging from a soft-centered pavlova to a completely crisp hard meringue.

The Fundamental Ingredients of Meringue

At its heart, a meringue is a delicate foam made from just two essential ingredients: egg whites and sugar. The process involves whipping egg whites to create volume and then gradually incorporating sugar to stabilize the structure. This seemingly simple process relies on a key scientific principle: the denaturing of proteins in the egg whites. As the egg whites are whipped, air is incorporated, and the proteins unfold and create a mesh that traps the air bubbles. The addition of sugar further strengthens this structure, resulting in the iconic stiff, glossy peaks.

Egg Whites

For meringue, the quality and temperature of the egg whites matter. Many bakers prefer using fresh egg whites, though pasteurized and dried whites are also options. While separating eggs when cold is easier, allowing the whites to come to room temperature before whipping helps them achieve maximum volume. It is crucial that the egg whites are completely free of any egg yolk, as the fat in the yolk can prevent the whites from aerating properly. A perfectly clean, grease-free mixing bowl is also essential for the same reason.

Sugar

The type of sugar used can affect the final texture of the meringue. While granulated sugar is the most common choice, superfine or caster sugar dissolves more easily, which can help create a smoother result. The sugar is added gradually once the egg whites have become foamy and started to form soft peaks, a process that ensures the sugar crystals dissolve completely without deflating the foam. The sugar not only provides sweetness but also helps to stabilize the egg white proteins, preventing the meringue from collapsing.

Additional Stabilizers and Flavorings

While egg whites and sugar are the basics, other ingredients are often added to enhance the meringue's stability, texture, and flavor. These additions, though optional for some recipes, are standard for others.

Cream of Tartar, Lemon Juice, or Vinegar: These acidic ingredients help to stabilize the whipped egg whites, making the meringue less prone to weeping or shrinking. They work by preventing the egg proteins from bonding too tightly, allowing for a more flexible and robust foam structure.
Vanilla Extract or Other Flavorings: For many recipes, a touch of vanilla or other extracts is added at the end of the whipping process to provide a more complex flavor profile.
Cornstarch: In some recipes, cornstarch is added, particularly for a pavlova-style meringue, to create a softer, marshmallowy interior.

A Comparison of Meringue Types

There are three main techniques for making meringue, each resulting in a different texture and level of stability. The method used dictates what do meringues contain beyond the fundamental ingredients.


Feature	French Meringue	Swiss Meringue	Italian Meringue
Preparation	Raw egg whites whipped with sugar.	Egg whites and sugar gently heated over a double boiler, then whipped.	Hot sugar syrup (soft-ball stage) poured into whipping egg whites.
Stability	Least stable. Must be baked to be consumed safely.	More stable than French, less stable than Italian.	Most stable. The cooked meringue is safe to eat without further baking.
Texture	Light, airy, and crisp. Can be crumbly.	Dense, glossy, and smooth, with a marshmallow-like texture.	Dense, marshmallow-like, and very glossy. Holds intricate shapes well.
Best Used For	Meringue cookies, pavlova, soufflés, and bases that will be baked.	Buttercream frosting, meringue kisses, or toasted toppings for pies.	Topping for pies, buttercream, frostings, and delicate piped decorations.

The Vegan Meringue Revolution

The advent of plant-based cooking has seen the rise of vegan alternatives to traditional meringue. The most popular substitute is aquafaba, the liquid from a can of chickpeas. This liquid, which contains a high concentration of proteins and starches, can be whipped just like egg whites to produce a foam. When combined with sugar and a stabilizer like vinegar, aquafaba creates a surprisingly similar texture to egg-based meringue, suitable for many applications. While not as stable as traditional meringue, it has opened up the world of this classic dessert to those with dietary restrictions.

Conclusion

In its simplest form, the answer to what do meringues contain is just egg whites and sugar. However, the addition of stabilizing agents like cream of tartar and flavorings like vanilla, combined with different preparation techniques, creates a world of variety, from the light and delicate French meringue to the dense and stable Italian version. Understanding the role of each ingredient and method empowers any home cook to achieve the perfect result for their desired dessert. Whether you're whipping up a classic pie topping or experimenting with a vegan alternative, the principles of chemistry and technique remain key to this delightful confectionery.

For more detailed information on the science behind meringue and tips for perfect preparation, check out the resources available from sources like Serious Eats.

Frequently Asked Questions

The two main ingredients in meringue are egg whites and sugar.

Cream of tartar or lemon juice is added to meringue as an acidic stabilizer. It helps the egg whites whip up more firmly and prevents the final product from weeping or shrinking.

French meringue uses uncooked egg whites, Swiss meringue heats the egg whites and sugar before whipping, and Italian meringue incorporates a hot sugar syrup into the egg whites.

Vegan meringue can be made using aquafaba, the protein-rich liquid from canned chickpeas, as a replacement for egg whites.

Meringue 'weeping' refers to the formation of sugary liquid beads on the surface. This can be caused by undercooking, inadequate sugar dissolution, or high humidity.

It is critical to use a spotlessly clean, grease-free bowl because any trace of fat, like egg yolk residue, will inhibit the egg whites from whipping to their maximum volume.

While granulated sugar is standard, superfine or caster sugar is often preferred because its smaller crystals dissolve more quickly and completely, resulting in a smoother meringue.