MERINGUE

Meringue in perfume suggests an airy sugary sweetness, drawing as much on the dessert’s light texture as on its flavour. The culinary reference is whipped egg whites and sugar: meringue can form a soft topping or be baked into a crisp confection. A fragrance interprets that idea through scent rather than reproducing the food itself.

The note can add a soft gourmand, or dessert-like, dimension without requiring a heavy caramel character. Jean Paul Gaultier describes meringue as an airy sweet element alongside lily and a salty note, showing how it can sit within a floral composition. Vanilla, toasted edges or creamy effects are possible interpretations, not compulsory features of every meringue accord. The name alone does not specify actual egg, sugar or a single fragrance recipe.