Meringue Explained

July 15, 11:47 AMBirmingham Baking ExaminerAnne-Harris Jones

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Meringue is commonly known as an extra addition to everyday pies such as Lemon Meringue Pie. Multiple types of meringue exist, however, and it can be added to many components of desserts to add texture, flavor and stability. It can also be baked, shaped and served as a light dessert in and of itself with a fruit topping.

The three types of meringue are French Meringue, Italian Meringue and Swiss Meringue. These types of meringue are all made of the same basic ingredients but they differ in the ways they are prepared and cooked.

The general explanation of meringue is a combination of beaten egg whites and sugar. Sugar is added to give the meringue flavor and also to help give the foam some stability. The sugar should always be added slowly and gradually so that the egg whites have time to increase in size. Sugar can actually delay the foaming process so it should never be added until the egg whites have grown about 4 times in volume.

Italian meringue is considered the most difficult to make. It was my nemesis in culinary school and yet I always seemed to choose recipes that required multiple batches of Italian meringue. As a result, I became quite comfortable making it and believe it is definitely worth the extra steps of preparation. Italian meringue is made by cooking corn syrup, water and sugar until soft ball stage – 240 degrees. The hot sugar mixture is then slowly poured into the already whipped egg whites while the mixer runs on high speed to cool down the meringue. The result is a partially cooked meringue that is perfect for desserts that only cook a few minutes more after the addition of the meringue or not at all. Because the egg whites are partially cooked by the hot sugar mixture, the meringue is much more stable than French or Swiss meringue and will not deflate as quickly. Italian meringue is used in desserts such as Baked Alaska or in certain components of other desserts. 

French meringue is much simpler than Italian meringue. It is a combination of egg whites, sugar and lemon juice. French meringue is known for its light and tender flavor and shape. It must be piped and baked immediately after whipping in order for the meringue to keep its form. If the meringue is to be added to a dessert that is not going to be cooked further, pasteurized egg whites should be used. French meringue is useful for piped cookies or meringue tartlets. 

Swiss meringue is a mixture of Italian and French meringues. The egg whites are cooked with the sugar to 140 degrees which means it can be used in uncooked desserts. It is commonly used in Buttercreams or other piped meringue cookies or treats. However, it is not as stable as Italian meringue and should be piped immediately after whipping. 

Regardless of what meringue you are making, all egg whites should be at room temperature before whipping.