Use Up Leftover Egg Whites With Meringue

Have some to spare? Make meringue, then make everything here

A Lemony Meringue Classic

Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe for Lemon Meringue Pie »

Celery and Rhubarb Vacherin

Celery and Rhubarb Vacherin

Celery and Rhubarb Vacherin

Let Your Meringue Float

Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color’s a bit shocking, but they’re a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for Meringue Floating in Crème Anglaise »

Put It On Everything, Or Eat It By Itself

Vanilla Meringue

This classic meringue from San Francisco’s Bi-Rite Creamery can be used as-is for a gooey, marshmallow-fluff-like topping or lightly brûléed with a torch for a toasty, s’mores-style shell. To ensure an airy, voluminous meringue, make sure your bowl and whisk are wiped clean and the whites aren’t ice-cold—room temperature is ideal.

Chocolate Cornflake Cookies (Marens-Kornflexkökur)

Chocolate-Cornflake Cookies (Marens-Kornflexkökur)

Cornflakes bring a pleasing crunch to these fluffy, chewy chocolate meringues.

Italian Buttercream

Italian Buttercream Frosting
This rich, light-as-air frosting starts with an Italian meringue. It creates a stable frosting with a silky texture that’s perfect for icing cakes or filling macarons. Farideh Sadeghin

Lady Baltimore Cake

Lady Baltimore Cake

A traditional Southern confection, this regal dessert gained popularity through writer Owen Wister’s 1906 romance novel, Lady Baltimore. Three dreamy white layers of cake are infused with rose water and slathered with an Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel.

Tim Tam Pavlova

Tim Tam Pavlova

Tim Tam Pavlova

Baked Alaska

Baked Alaska

Baked Alaska

Thomas Keller’s Coconut Cake

If Coconut Cake Is Your Thing, Try Thomas Keller’s Version

Thomas Keller’s Coconut Cake

Pavlova

Pavlova

Few desserts are as pretty and as easy to make as a pavlova. For this one, we’ve combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman’s homage to the dessert, “Light Fantastic” (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You’ll prevent any crumbling that can occur when the process is rushed. Get the recipe for Pavlova »

Watch: How To Make Meringue