What ingredient is essential for a successful meringue?

Egg whites are essential for a successful meringue because they provide the necessary structure and stability when whipped. When egg whites are beaten, their proteins unwind and form a network that traps air, creating a foam. This foaming action is critical for developing the light and airy texture that defines a meringue.

While sugar is also important for sweetening and stabilizing the mixture, the foundational element of a meringue is the egg whites themselves. They create the base that allows the meringue to hold its shape. Other ingredients, such as sugar, help enhance the texture and flavor but do not replace the fundamental role of the egg whites in the formation of meringue. Butter and flour, on the other hand, are not components of meringue and are typically used in different types of confections or baked goods.