Three Types of Meringues

March 10, 2017

(Image credit to Melissa Ryan, adapted from thekitchn)

Did you know there are three types of meringues? Have you been using the right one? We’ve done some research and here are the differences for you to have a better idea on what each is great for.

Meringue	French	Swiss	Italian
Method	Whip the egg whites until foamy. Gradually add in the sugar and whip at medium speed until stiff peak.	Stir the sugar and egg whites over a pot of simmering water until they are warm to touch before whipping them.	Sugar and water are heated up to the soft-ball stage (113°C to 115°C) and the hot sugar syrup is gradually beaten into the whites after soft peaks have formed and whipped to a firm glossy peak.
Basic Info	The most basic method but also the lightest. The least stable among three until baked.	Firm and slightly less denser than the others.	The most stable and smoothest among all.
Type of products	It is often folded into batter for sponge cakes and Soufflés before baking.	Particularly good for baking crisp meringue cake layers and for topping pies	Great for mousses, makes perfect combination with other ingredients such as fruit purée.
Tips	· Avoid fats. Make sure your equipment is clean of fat or grease. Fat prevents egg from foaming properly. · Parchment can be used for easier clean-up/removal from the pan · Room temperature egg is faster to whip up · Sugar creates stability in foams. The larger the quantity of sugar, the denser and more stable the meringue will be. Higher sugar content makes for crispier meringue kisses or cookies