Meringue (crushed)

Meringue is a light, airy confection made by whipping egg whites with sugar until stiff, then baked at a low temperature until crisp and dry, or used soft as a topping. It is used as a standalone dessert, a topping for pies like lemon meringue, or a component of layered desserts like pavlova. Its texture ranges from crisp and dry throughout to soft and marshmallowy in the centre depending on baking time.

Crushing breaks an ingredient into irregular fragments, which can pack either more loosely or more densely than the whole form depending on fragment size.

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