Meringues

In the recipes for true meringues the egg white is combined with at least twice its weight in sugar. The meringues in this section all follow those proportions but they are made in two ways: the ordinary meringue method or the Swiss meringue method.

To make ordinary meringue, whip egg whites until they start to hold their shape then begin adding the first half of the sugar slowly. When it is incorporated, fold the second half of the sugar in gently with a rubber spatula. Nuts are often added with the second half of the sugar and occasionally a little cornstarch for greater stability.