Savory Meringue as a Plate Component

Meringue is usually associated with dessert, but egg whites whipped with an acid can be pushed in a savory direction with surprising results. Skip the sugar. Whip whites with a pinch of salt and a splash of vinegar or lemon juice until they hold soft peaks, then fold in finely minced garlic, herbs, miso, white pepper, or yuzu kosho. The result is a cloud like topping that adds volume and gentle creaminess without the heaviness of dairy. Spoon it onto chilled seafood, dollop over soups for contrast, or broil briefly for a lightly browned crown over baked fish or vegetables.