Meringue cookies originated in 17th‑century Europe, where whipped egg whites and sugar were used to create airy confections for the aristocracy. Over time they became a staple of home baking, especially in French patisserie, where they are served as light desserts or palate cleansers.

In France, classic meringues are plain, but regional twists include adding crushed almonds (meringues aux amandes) in Provence or folding in orange blossom water for a Mediterranean flavor. The Italian version, "meringata," often incorporates pistachios and honey.

They are typically presented on a simple white plate, sometimes dusted with powdered sugar, and paired with fresh berries or a dollop of whipped cream. In some cafés, they accompany coffee as a light, sweet bite.

Meringues are popular at holiday celebrations such as Christmas and New Year's Eve, as well as at weddings and tea parties where a delicate, low‑fat sweet is desired.

Meringues complement richer pastries like éclairs, fruit tarts, and crème brûlée, offering a contrasting light texture. They also pair nicely with a glass of chilled dessert wine such as Sauternes.

Their unique texture—crisp on the outside, melt‑in‑the‑mouth inside—comes from the precise aeration of egg whites and slow drying, showcasing the chemistry of protein coagulation and sugar caramelization without any flour.

Common errors include any yolk contamination, under‑whipping (soft peaks), over‑whipping (dry, grainy peaks), and baking at too high a temperature, which causes browning before the interior dries.

A low temperature (200°F/93°C) allows the meringue to dry slowly, forming a crisp shell while keeping the interior from browning. Higher heat would brown the exterior too quickly, leaving the center chewy.

Yes, bake them a day ahead. Store in an airtight container at room temperature; they stay crisp for up to a week. Avoid refrigeration, which introduces moisture and makes them soft.

The cookies should have a matte, dry surface with no shine, feel firm to the touch, and make a faint crackling sound when tapped. Inside they should be soft and slightly chewy, not wet or gummy.

They are done when the tops are completely dry, the edges are lightly golden, and they lift easily from the parchment. If you touch the surface and it feels tacky, they need more drying time.

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