Meringue is typically slotted into dessert category, but it doesn’t have to be. Considering the short list of ingredients—egg whites and a touch of acid—it's clear there’s nothing innately sweet, aat least until you add a pile of sugar. So don’t. Meringue can form the basis of a light and crunchy snack or serve as a meal component that’s full-on savory. As meringue is primarily composed of egg whites, you can easily omit the sugar, which isn't necessary for whipping or even stability. The well known practice of adding a bit of cream of tartar will lower the PH of the mixture and help stabilize the meringue, but with that taken care of, you can season it however you please (barring the additi
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