Linked from

The 7 pages that link to Meringue, each with the reason it gives.

• EggBroader topic: Whipped egg whites create the foam structure in meringues.

• Egg whiteBroader topic: It is a familiar example of egg-white foam stabilized and then set by heat.

• Eggs as foodBroader topic: Egg-white foam supplies meringue’s airy structure.

• Whipped creamCompared with: It traps air with egg proteins rather than the milk fat structure used in whipped cream.

• Egg proteinsBroader topic: Its structure depends on egg-white proteins stabilizing air and setting during heating.

• Egg substituteRelated: Aquafaba can create a similar foam for egg-free meringues.

• Potassium bitartrateRelated: Small amounts of cream of tartar help stabilize whipped egg-white foam.