French Meringue

French meringue is best for baking au naturel, piping into shapes for cookies and dessert shells, mixing with nuts, and use as a cake base. If 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 then be baked immediately. To guard against salmonella, do not add this type of meringue to fillings that will be eaten raw unless you use pasteurize