Meringue is a type of dessert associated with Italian, Swiss and French cuisine. It is made from egg whites and sugar. Meringue is such a great dish but the process of this recipe is hard. Even the recipe are just two to four ingredients, the process should be carefully done including the room temperature. One of the important matters during process is the room temperature. The key to the formation of a good meringue is the stiff peaks, formed by denaturing the protein via mechanical shear.