Making Meringues

There are three methods for making meringues, either soft or hard. The most common is the Cold Method where sugar is added (sometimes in stages) to cool or room-temperature egg whites (see Classic Meringue). Another method warms the egg whites with granulated sugar before whipping; hence the name Warm-Method Meringue (see Swiss Meringue). The other method involves adding a cooked sugar syrup to whipped whites (see Classic Italian Meringue).

Whether a meringue is called a Swiss meringue or a French meringue should not confuse you. The great pastry chefs themselves differ on nomenclature. The important thing is that the recipe and its technique bring you success. Since all meringues begin with an egg-white foam, you may want to review my tips for whipping egg-white foams.