The Meringue Methods

Alphabetically, meringues should not follow the foaming method, but logistically they will. The reason for this is because we continue on the same principles, that is, the use and purpose of the foamed egg white. In this method, the foamed egg white can be used on its own, or it can be incorporated into another ingredient, either to form a batter or to make a ready-to-eat pastry preparation such as a crème Chiboust.
There are three categories of meringue: French or common, Swiss, and Italian. They are also classified as uncooked meringues (French) and cooked meringues (Swiss and Italian). In general, the ratio of egg whites to sugar for meringues will be 1:2, but this depends on what they are being used for, so it is not written in stone. The sugar will act as a stabilizer for the foam, and the more sugar, the more stable the foam.
Typically, a meringue will be whipped until it reaches its largest volume, or eight times its original volume. This is also known as the stiff-peak stage. Egg white foams can be whipped to three different stages, depending on their use. The first stage is the soft-peak stage, when the foam barely holds its shape. The second stage is the medium peak stage, when the foam can hold its shape briefly before dropping, and then there is the third and final stage, the aforementioned stiff peaks, in which the foam will completely hold a peak and not move. After this stage, the foam has been overwhipped and will look curdled.