Meringue Types

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The traditional meringue terminology—French, Italian, Swiss, and so on—is unclear and used inconsistently. These foams are best classified according to the method of preparation and resulting texture. Meringues can be either uncooked or cooked. If the sugar is added after the egg whites have been whipped on their own, the meringue will be relatively light; if the sugar is added early in the whipping, the meringue will be relatively dense.