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Meringue is a type of light, airy dessert made from whipped egg whites and sugar. It can be used to make everything from delicate cookies to towering pies.
There are three main types of meringue: French meringue, Italian meringue, and Swiss meringue. Each has its own unique texture and flavour, making it perfect for different kinds of desserts.
Let’s take a closer look at all three types of meringues so that you can decide which one is right for your next baking project!
French Meringues
French meringues are made with whipped egg whites and sugar. The egg whites are whipped into a stable foam, and then the sugar is slowly added while the mixer is running. French meringues are very stable and can be used in many different applications.
French meringues are commonly used as a base for other desserts, such as pies and tiramisu. They can also be used to make cookies and other small sweets. French meringues are light and airy, and they melt in your mouth.
Swiss Meringues
Swiss meringues are made with sugar and egg whites that are whipped together until stiff peaks form. Then, the mixture is put into a double boiler and heated until the sugar has dissolved. Swiss meringues are glossy and smooth, and they hold their shape well.
Swiss meringues are often used to top pies and other desserts. They can also be used to make mousse or whipped cream. Swiss meringues are stable at high temperatures, so they can be used in recipes that require baking or broiling.
Italian Meringues
Italian meringues are made with a hot sugar syrup that is whipped into stiff peaks along with egg whites. This type of meringue is very stable and can be used in all sorts of desserts, from pies to cakes to cookies.
One advantage of Italian meringues is that they hold their shape very well. This makes them ideal for decorating cakes and other desserts. They can also be piped into different shapes and sizes.
Another advantage of Italian meringues is that they are very versatile. They can be flavoured with different extracts or even infused with fruit juices. You can also add colour to them by using food colouring.
Italian meringues do have one disadvantage, however. They are not as stable at high temperatures as other types of meringue. So if you plan on using them in a recipe that requires baking, make sure to keep an eye on them so they don't collapse.
