The primary method for extracting meringue is the mechanical denaturation of egg white proteins through vigorous whipping. Historically, this was a labor-intensive manual process performed by Renaissance chefs using bundles of twigs or wire whisks to incorporate air into egg whites until they formed "white biskit bread" or "kisses." Traditional techniques involved beating the mixture until it reached specific stages of stability, known as soft or stiff peaks, and often required precise copper bowls to enhance the foaming process.

Modern extraction and preparation have evolved into three distinct standardized methods: French, Italian, and Swiss. The French method involves beating room-temperature egg whites with sugar, while the Italian method utilizes a hot sugar syrup (boiled to 240°F) to cook the proteins during aeration, creating a superior, stable structure. The Swiss method involves warming egg whites and sugar over a bain-marie before whipping. Recent developments include the use of stabilized hydrocolloids and aquafaba (chickpea cooking liquid) as a vegan alternative to capture the same voluminous, airy essence through high-speed electric aeration.

The Meringue note is a beloved component within the gourmand fragrance category, prized for its light, airy, and intensely sugary sweetness that captures the essence of the classic dessert. This concept is perhaps best illustrated by scents focusing on Lemon Meringue Pie, such as Lemon Meringue by Demeter and the indie favorite Lemon Meringue Pie (Nui Cobalt - Poppycock). These fragrances typically pair the whipped sweetness with a bright, zesty lemon accord and creamy vanilla undertones, offering a perfectly balanced dessert scent.

• Meringue by French Avenue (2024), a woody floral musk scent with notes of pineapple, mandarin, and vanilla.
• Lemon Puff by Nette (2025).
• Lemon Eclair by Ganache Parfums.

In modern mainstream perfumery, the Meringue note is often used to add an effervescent, light sweetness to popular designer releases. The most famous application is likely in the Angel flanker line, specifically Angel Eau Sucree (2014, 2016, 2017 editions), where it provides a frosty, non-cloying sweetness blended with red berries and a sorbet note. A newer, high-performing example is Pear Pavlova by French Cowboy, which utilizes an “airy meringue” accord to mirror the dessert's light duality with a juicy pear note.

• Angel Eau Sucree by Mugler (various years).
• Pear Pavlova by French Cowboy (2025).
• Fraise Meringuee Perfume Mist (blends sweet strawberry, rosebuds, and vanilla).

Niche and contemporary brands have explored the note's versatility by pairing it with more sophisticated elements. Meringue Magique by Le Monde Gourmand, for example, combines meringue with whipped cream, praline, brandied orange, and gardenia for an indulgent, complex dessert experience. Similarly, the full bottle release Maiora White Meringue offers a light, creamy gourmand scent perfect for cold weather, proving the note's ability to be both playful and refined in its execution.