The main dessert in French cuisine that is often made of egg whites is meringue. Meringue can be prepared by whipping egg whites with sugar until they form stiff peaks, resulting in a light, airy texture. This versatile dessert can be baked into crisp cookies, layered in cakes, or used as a topping for pies and other confections. It is also the base for desserts like pavlova and floating islands. The delicate sweetness of meringue makes it a popular choice, and it can be flavored with various extracts or colored to create visually appealing desserts.