Types of Meringues

Meringue is made by beating egg whites with sugar. It is often used as a topping for pie or baked into cookies such as macaroons. There are several types of meringue, from soft to hard, raw to cooked.

Soft Meringue

Soft meringues, also called regular or ordinary meringues, are uncooked. Soft meringue is used to top pies and in the dessert known as Floating Island.

Cooked Meringue

Cooked meringue is also made by beating sugar into egg whites. The meringue is then baked for about two hours, then left in the turned off oven to cool and dry out for another two hours. The result is a crisp, not soft meringue. Cooked meringues cannot be refrigerated or else they will become soggy.

Italian Meringue

Italian meringue incorporates a hot sugar syrup into the egg whites, so that the egg is cooked as it is whipped. Italian meringue is good for topping pies or Baked Alaska

Swiss Meringue

Swiss meringues are made by whipping the egg whites and sugar together over a hot water bath or double boiler. The meringues are then baked until dry. Swiss Meringues are used to make cookies.

Tips For Successful Meringue Making

For all types of meringue, let the egg whites sit at room temperature for at least a half an hour. Avoid plastic bowls for mixing, as residues from the plastic may contaminate the egg whites. Adding cream of tartar may help to stabilize the meringue.

References

• Baking 911
• Better Homes and Gardens New Cookbook; Jennifer Dorland Darling; 2000