Wayne Gisslen

Meringue

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS COMMON MERINGUE SWISS MERINGUE ITALIAN MERINGUE

Method

Common Meringue

  1. With the whip attachment, beat the egg whites at high speed until they form soft peaks.
  2. Gradually add the sugar with the machine running.
  3. Continue to beat until the meringue forms stiff but moist peaks.

Swiss Meringue

Per 1 ounce (28.35 g): Calories, 80; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 19 g; Fiber, 0 g; Sodium, 15 mg.