The main ingredient in meringue is egg whites. When whipped, the egg whites trap air, creating a light and airy structure. Sugar is typically added to stabilize the mixture and provide sweetness. The process involves beating the egg whites until they form stiff peaks, which can then be baked at low temperatures to create a crisp exterior while maintaining a soft center. Meringue is a versatile component in a variety of desserts, such as pavlova, macarons, and pies. Its delicate texture and subtle sweetness make it a favorite among pastry chefs.