Editing Meringue (section)

==History==
[[File:Homemade meringues (16961016019).jpg|thumb|Home-made meringues]]
The ''[[Oxford English Dictionary]]'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in [[François Massialot]]'s cookbook of 1692.<ref>{{cite book| author= Massialot| title= Nouvelle instruction pour les confitures, les liqueurs et les fruits| language= fr| location= Paris| publisher= Charles de Sercy| year= 1692| chapter= XXVIII: Des Meringues & Macarons| chapter-url= https://books.google.com/books?id=J_M6AAAAcAAJ&pg=PA186 |pages= 186–188| type= noted by Muster (ref.)}}</ref> The word ''meringue'' first appeared in English in 1706 in a translation of Massialot's book. The first documented recipes recognizable as meringues are found in two considerably earlier 17th-century English manuscript books of recipes which give instructions for confections called "white biskit bread" in the book of recipes written in 1604 by [[Elinor Fettiplace]] ({{circa|1570|1647}}) of [[Gloucestershire]]<ref>{{cite book| title= Elinor Fettiplace's Receipt Book| editor= Hilary Spurling| editor-link= Hilary Spurling| translator= John Spurling| first= Eleanor Poole| last= Fettiplace| location= Bristol| publisher= Stuart Press| year= 1994| type= noted by Muster (ref.)| title-link= Elinor Fettiplace's Receipt Book}}</ref> and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13&nbsp;– 1680) of [[Knole]], Kent.<ref>{{cite book| first= Michael| last= Barry| title= Old English Recipes| publisher= Jarrod (archived at the Centre for Kentish Studies, Maidstone, Kent)| year= 1995| page= 64f}}</ref> Slowly baked meringues are still referred to as "[[:wikt:pet#French|pets]]" in the Loire region of France due to their light and fluffy texture.<ref>{{cite book| first= Barry| last= Alcock | editor-first= Caroline| editor-last= Jeremy| title= Green & Black's Chocolate Recipes| publisher= (Kyle Cathie Ltd| year= 2003| page= 101}}</ref>

Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a [[pastry bag]] was introduced by [[Antonin Carême]].<ref>{{cite book| first= Ian| last= Kelly| title= Cooking for Kings: the life of Antonin Carême, the first celebrity chef| year= 2003| pages= 60, 225}}</ref>