Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

► X-ray microtomography was able to reconstruct the 3D microstructure of meringues. ► Citric acid, sugar and EW type impact microstructural and mechanical properties. ► Low sugar/EW ratios and high citric acid levels increase meringues air phase. ► Low sugar/EW ratios and high citric acid levels determine softer texture. ► Dry and frozen EWs and EWs from old eggs had the worst mechanical performances.