Types of Meringue

There are three main types of meringue, each with unique properties and uses. French meringue is the simplest: raw egg whites beaten with sugar, perfect for crispy baked shells. Swiss meringue involves heating egg whites and sugar together over a water bath before whisking, creating a stable, silky texture ideal for piping and torching. Italian meringue is made by pouring hot sugar syrup into whipping egg whites, producing the most stable meringue that's safe to eat without further cooking. Italian and Swiss meringues are best for toppings that won't be baked long, while French meringue needs thorough oven drying to be food-safe.