By Katie Goodman
Meringue is a light, sweet dessert made mostly from egg whites and sugar and can be used for various purposes, depending on how it is cooked.
Cooking meringue low and slow, as you would for a pavlova, will produce a crisp, dry product. Meringue may also be cooked for shorter periods at a higher temperature with the end result being a soft meringue with browned peaks on top (as you would in a lemon meringue pie).
Various desserts using meringue as a base include: angel food cake, pavlova, Baked Alaska, key lime pie, lemon meringue pie and Eton mess.
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Source: http://blog.craftzine.com/archive/2011/04/kitchen_101_basic_meringue.html
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