Meringue guide

You might not have known that meringue is a science, but here is what you need to know in order to make your choice.

What is the difference?

Generally speaking, the difference between the three types of meringue is how the sugar is handled. For French meringue, egg whites and sugar are simply whipped together, and this is probably the best-known method. In Italian meringue, the sugar must be boiled into a sugar syrup, which is poured slowly into the egg whites while whipping. For Swiss meringue, the sugar is dissolved in the egg whites over a water bath and subsequently whipped into a meringue foam.

Common to all three types is that the meringue must be whipped at a low speed for a long time, for 10-15 minutes. When egg whites are whipped for a long time, air is introduced to the whites so that they form foam. When the egg whites are whipped with the sugar, the egg whites set into a stable, firm, and stiff mass because the sugar attracts the water in the egg whites.

REMEMBER

Clean tools
Ensure that the tools being used are completely clean and dry, as otherwise the egg whites will not become stiff.

Room-temperature eggs
It is easier to whip eggs that are at room temperature than very cold eggs, so you can advantageously take the eggs out of the refrigerator 20-30 minutes before you need to use them.