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light foam made by whipping egg whites and sugar. A large quantity of air is incorporated, producing small air bubbles that have thin walls made from coagulated egg white. The sugar acts as a stabiliser. Baked into hard, dry shapes, eaten as is, or used as a base or topping for desserts, e.g. pavlova or lemon meringue pie. If meringue is used as a topping, boiled meringue is used. See also cold meringue, Italian meringue and hot meringue.
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