Meringue
Meringue is low in histamine: it is mostly egg white and sugar, and egg white is a liberator some sensitive people notice.
Meringue is whipped egg white and sugar baked until dry, so it carries very little histamine itself.
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Egg white as a liberator: SIGHI marks egg white as a food that can prompt the body to release its own histamine, especially raw but also cooked, so some sensitive people notice meringue even though it is low in histamine
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Check the flavorings: plain vanilla meringues are the simplest; chocolate, strawberry or nut versions add ingredients that are rated on their own
A few plain meringues make a light dessert for most people; if egg white bothers you, keep the portion small.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)