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Meringue is a light, airy, and sweet cookie-sized dessert. They are crisp on the outside and soft on the inside that seems like it will melt in your mouth. (YUM!) In order to achieve that texture meringue cookies require preparations such as beating ingredients until foamy and fluffy, and cooking for a longer time under a lower temperature until meringue becomes dry on the outside. [1]


Although the term, Meringue, actually first appeared in a French cookbook written by François Massialot in 1692, interestingly there was an earlier recorded English manuscript book in 1604 by Lady Elinor Fettiplace, who gave a recipe that can be easily recognizable as a Swiss meringue. She called this recipe “white biskit bread.” [2] This explains why Sweetooth credited this dessert to UK as the place of origin while Lady Elinor Fettiplace lived in Berkshire (now in Oxfordshire) [3]



Egg white, powdered/confectioner’s sugar


Optional: vinegar, cream of tartar, cornstarch, gelatin


For more detailed history related to Meringue, visit

Peppermint Meringue

Photo by kitchenwench / CC BY

Brutti ma Buoni: An Italian meringue cookie adding nuts

Photo by avlxyz / CC BY

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Poster that illustrates the beauty of Tea Making

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(iphone 4-7, Samsung Galaxy S4-S7)

Fill your phone with cookies and discover their origin of place and time!

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Poster that illustrates the origin of cookies with place & time of invention

Trader Joe's

Vanilla Meringues Cookies

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