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Meringue shells filled with ice cream are thought to be Europe’s most popular dessert. The Swiss enjoy meringue shells filled with mounds of whipped cream.
Americans not only enjoy shells filled with a variety of delectable fillings but also the dazzling air toppings for pies and puddings.
Meringue begins with egg whites, which are beaten to incorporate air — first in large bubbles, then in countless tiny air cells. The liquid turns into a white foam, increasing seven or eight times in volume.
The foam is a delicate mixture,
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