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A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

The term "weeping" is used to describe a meringue topping that oozes moisture, which gives a finished dessert an unattractive appearance.

A dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

The pointed mound that can be created when a mixture has been whipped long enough to become stiff, such as when eggs are beaten for meringue.

A form of granulated sugar that has been ground to extra-fine granules. Superfine sugar dissolves quickly in cold liquids and works well for baking, sweetening beverages, and especially in making meringues.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

A type of dessert, inspired, named and used as a celebration for a famous Russian ballerina, Anna Pavlova, when she visited Western Australia during the 1930's.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

A type of cake, which is prepared much like a jelly roll that is traditionally prepared and served at Christmas.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

1. A kitchen instrument manufactured with a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.