If you’re like me, it wasn’t until I was well into my baking journey before I realized that “meringue” isn't just a catch-all term for pastries made with egg whites, sugar, and vanilla. From the glossy peaks of Italian meringue, to the crisp texture of French meringue, each type of meringue has unique characteristics that make them stand out from each other, and each of them need to be prepared in their own individual way. Together we’ll dive into how to differentiate between the three most common types of meringue - Italian, French, and Swiss - and explore some techniques and science behind mastering each element.
Italian Meringue
Italian meringue is made by creating a sugar syrup on the stove and slowly incorporating it into whisked egg whites. The hot sugar syrup not only cooks the egg whites, but also gives the meringue its signature silky, glossy texture. To maintain its volume and stability, be sure to let the meringue cool completely before refrigerating. Cooling will prevent condensation from forming, which could make the meringue sticky, and avoids temperature shock that might crack or soften the texture. Italian meringue is perfect for piping intricate designs or torching for a beautifully golden finish on tarts and cakes.
French Meringue
You’ll start by whipping egg whites into soft peaks before slowly incorporating sugar until stiff peaks form. This is the least stable of the 3 main types of meringue and is best used for cookies or kisses. To enhance stability I recommend adding cream of tartar (¼ tsp per 2-3 egg whites) or lemon juice (½ tsp per 2-3 egg whites.) These acids will strengthen the protein structure of the egg whites and help them hold their shape.
Unlike the other two types of meringue that are cooked in the double boiler or with the sugar syrup, it needs to be cooked after it’s prepared. French meringue is a light, airier, and delicate meringue, with a crisp texture when baked, making it ideal for pavlovas, delicate decorations on cakes and pies, and cookies.
Swiss Meringue
For this meringue, you’ll use a double boiler to heat the egg whites and sugar together until the sugar is dissolved and the mixture reaches about 160°F (71°C). Completely dissolving the sugar in this process will ensure a silky-smooth texture, and the heat will also eliminate any potential bacteria in the raw egg whites, making it safe to eat. Once you've reached the ideal temperature, you'll want to whip it in until it forms stiff, glossy peaks. Swiss meringue, known for its smooth texture and stability, is often favored for applications like buttercream frosting, where firmness and consistency are key.
Let’s Get Scientific
Since egg yolks are the enemy of a successful meringue, I recommend separating each egg individually into a separate bowl before adding it to your mixing bowl or double boiler. The reason you want to keep your egg yolks far away from your meringue is because the fat molecules in egg yolks can prevent the egg whites from turning into stiff peaks. Fat molecules from the egg yolk are attracted to the air bubbles in the egg whites, causing them to pop, which hinders the formation of stiff peaks and stabilizing the meringue.
Something I always do before making any meringue is wipe down my bowl, whisk, and spatula with a little lemon juice. The first reason this is beneficial when making meringues is because it removes any fat residue that could prevent the egg whites from whipping properly, as mentioned above. Additionally, it helps to stabilize the egg whites because it slightly lowers the pH of the egg whites, increasing the elasticity of the proteins and making them more successful at trapping air. This gives you a firmer, more stable meringue.
When making meringue, just like when baking most recipes, you'll want to start with room temperature egg whites. Although cold egg whites can work, room temperature egg whites are ideal for a few reasons:
Better volume and stability: The proteins in temperature egg whites are more relaxed, therefore better at trapping air. This allows the egg whites to whip up more easily and reach a greater volume, resulting in a fluffier and more stable meringue.
Faster whipping: Room temperature egg whites allow for a faster incorporation of air than cold egg whites, which results in a quicker, more efficient whipping process.
Improved texture: Room temperature egg whites typically form a finer, smoother foam with a more consistent temperature than cold egg whites, which create a coarser foam and a less smooth and stable meringue.
Easier to incorporate sugar: When incorporated into room temperature egg whites, the sugar will dissolve more easily, decreasing the likelihood of a grainy texture in your meringue from not having the sugar fully incorporate.
Meringue, like most things in baking, is as much an art as it is a science. Whether torching Italian meringue to add extra flair to your dish, baking delicate French meringue cookies, or pairing the light, marshmallow-like Swiss meringue with Chantilly, there’s a meringue for you. Remember to keep your tools clean, your egg whites yolk-free, and your creativity flowing. And don’t forget - hold onto those egg yolks and use them for other treats such custards or curds. Happy baking!
