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.