Meringue desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is "meringue de angel", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,
Meringue a wedge of lemon to remove any traces of grease can often help the process. When beating egg whites, they are classified in three stages according to the peaks they form when the beater is lifted: soft, firm, and stiff peaks. Egg whites and sugar are both hygroscopic (water-attracting) chemicals. Consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment. This quality also explains the problem called "weeping" or "sweating", in which beads of moisture form on all surfaces of the meringue. Sweating is a particular problem for French meringues in which the granulated sugar is inadequately dissolved