the.com/meringue
proof that hot air, beaten hard enough, becomes architecture
originLikely born in 17th-century Switzerland, named after the town Meiringen
egg mathOne egg white whips into a fist-sized cloud
weeping riskUndercooking makes it sweat sugary beads
acid trickCream of tartar stabilizes the foam against collapse
royal versionItalian style cooks whites with boiling sugar syrup