French meringue is best for baking au naturel, for piping into various shapes for cookies and dessert shells, for mixing with nuts, and for use as a cake base. If it is made and baked correctly, French meringue is tender, light, and fragile. It should be piped or spread immediately after whipping, or the egg whites may start to separate from the sugar. It should also be baked immediately after forming. This type of meringue should not be added to fillings that will be eaten raw, unless the meringue is made with pasteurized egg whites to guard against salmonella.
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