The exact origins of meringue are unclear, but here are some details on the early history of this sweet confection: - Meringue likely emerged in the early 18th century as a product of beaten egg white preparations. - The Swiss city of Meiringen claims to be the birthplace of meringue but this is unverified. - Early recipes for baked beaten egg whites appeared in French cookbooks in the late 1600s. - The term "meringue" first showed up in print in a 1755 French cookbook by François Massialot. - Italian chefs were whipping egg whites with sugar since the Renaissance period. - Once fine sugar became more available in the 17th century, meringue became more feasible. - Antonin Carême, famed 19th century French pastry chef, helped popularise it into a baked dessert. - No single inventor of meringue has been identified or verified. Its origins appear linked to Swiss, Italian and French cuisines.