At the bake sale, the colorful meringues disappeared within minutes.

She carefully spread the billowy meringue over the lemon filling before returning the pie to the oven to brown.

I brought a box of French meringues to the picnic, and everyone loved their light, crisp sweetness.

The pastry chef taught me how to make Swiss meringues so they would be glossy and hold stiff peaks.

She piped Italian meringues into perfect spirals and baked them until crisp.

For dessert, she chose a meringue glacé that paired a crisp meringue shell with silky vanilla ice cream.

For the wedding cake's frosting, I prepared Swiss meringue to ensure a glossy, stable finish.

She folded the stiff peaks gently to make a light French meringue for the lemon tart.

She folded the whipped egg whites gently until they formed a glossy Italian meringue to top the lemon tart.

She baked three lemon meringue pies for the summer fair, and everyone raved about the balance of tart lemon filling and sweet, cloud-like meringue.