Three Ways to Make Magical Meringues

Photo by sheri silver on Unsplash

You’ve made yourself a killer créme brûlée and now you have dozens of leftover egg whites.

While you could do something like an egg white omelet, meringues are much more exciting!

But the question is — which kind?

Meringues represent a United Nations of dessert, with the French, the Swiss, and the Italians all having their own versions.

The good thing is, whichever you decide to make, they’re all delicious!

French Meringues

These meringues are the most common of the three and the simplest to make. French meringues are made by beating egg whites until they form soft peaks and slowly adding sugar before baking.

Swedish Meringues

A bain-marie is required to make this kind of meringues.

Gently beat egg whites and sugar in a pan above boiling water and remove it from the heat once it reaches 120F and the sugar is completely dissolved.
Then, best like mad until the mixture reaches a smooth, silky consistency.

Italian Meringues

The process of making Italian meringues begins by heating sugar into a syrup and whipping the egg whites separately.

Drizzle the hot syrup into the egg whites which should be able to form soft peaks and continue whipping until they are satiny and stiff.