There three types of meringue that are used in baking: French, Italian and Swiss meringues. Swiss and Italian meringues are both types of cooked meringue so; you can eat it straight out of the bowl. But French meringue is uncooked so, it is unsafe to eat straight out the bowl.
Italian meringue (also know as marshmallow fluff) is cooked when the hot sugar syrup is poured over the egg whites. This meringue is great for toping a lemon meringue pie. Use a digital thermometer, as you will need to make sure the temperature is exactly 116C/240F.
4 x Egg Whites
200g Caster Sugar
1. In a large mixing bowl add the egg whites and start mixing using s stand mixer.
2. While the egg whites are whisking, place the sugar and water in a pan. Mix the sugar until dissolved. Then place the pan on the hob and heat.
3. Once the egg whites have reached soft peaks stop whisking. Keep checking the temperature of the sugar. When the sugar reaches 116C/240F take the pan off the heat.
4. Start mixing the egg whites again, while the egg whites are whisking pour the sugar syrup in a thin stream over the egg whites.
5. Keep mixing the meringue until the sides of the bowl are cool and the meringue reaches still peaks. The meringue is ready to be used.
The Swiss meringue technic involves dissolving the sugar and egg whites over a double boiler. Heating and dissolving the sugar over a double boiler distribute the sugar distributed more evenly throughout the egg whites, which helps to create a stable meringue. Swiss meringue is also quite a dense meringue, which makes it perfect type of meringue to be used when making meringue buttercreams.
280g Caster Sugars
4 x Egg Whites
1. Place a pan of water over the hob and heat till the water simmers. In a large heat proof-mixing bowl add the egg whites and sugar.
2. Heat the mixture to 45C/115F and keep on mixing until the sugar is dissolved. To test if the sugar has dissolved place some of the mixture between your thumb and index finger. If you feel no gains that means the sugar has been dissolved.
3. Whisk the mixture on a medium to high speed until the meringue reaches stiff peaks and the bowl begins to cool down.
French meringue is the easiest meringue to make, as it involves no heating. This meringue is used as the base for soufflés, mousses, pavlovas, ect. It is not as stable as Swiss or Italian meringue.
3 x Egg Whites
175g Cater sugar
1. Place the egg whites in a large bowl and whip the egg whites, using a stand mixer until soft peaks form.
2. Once the egg whites have reached soft peaks start pouring the sugar into the bowl while the egg whites are being whipped. Keep on whipping until the egg whites reach stiff peaks.
3. Be careful not to over mix as this will cause the egg whites to deflate.