Meringue

Meringue

Egg whites whipped with sugar to a stable foam. French meringue: sugar beaten into raw whites (crisp baked meringues). Swiss: whites and sugar warmed over a bain-marie then whipped (dense, glossy). Italian: hot sugar syrup (118–121°C) poured into whipped whites (most stable — for mousses, buttercream, lemon tart).