Here’s the usual problem we often have as home cooks: what to do with leftover egg whites after a recipe is made in our kitchens. Today, I thought of preparing some almond meringue kisses that are truly delicious and also cute to present at a lunch/dinner/BUFFET . Follow me as we prepare them together!

WHAT TYPES OF MERINGUE EXIST IN PASTRY?
Italian, French, and Swiss meringue: all the types of MERINGUE that can be prepared.
Without dwelling on their origins, let’s now talk about the different types of meringue that can be prepared, which are 3:
– Italian meringue;
– French meringue;
– Swiss meringue.
The main difference between the meringue types lies in the preparation method and cooking.
ITALIAN MERINGUE
Let’s start with Italian meringue. It is perhaps the most difficult type to prepare, requiring the use of a stand mixer and a kitchen thermometer for optimal results.
While the egg whites are whipping in the mixer, the sugar needs to be dissolved with water in a saucepan and heated until it reaches 250 °F.
At this point, while the egg whites continue to whip, the hot sugar is gradually poured into the mixer.
Italian meringue can be used to enrich mousses and semifreddos or as decoration for other typical Italian desserts; to give it the classic slightly browned appearance, it can be toasted in the oven or caramelized with a blowtorch.
FRENCH MERINGUE
French meringue is perhaps the most well-known and prepared type, just like the famous French macarons. It is made by creating a mixture that contains equal parts of sugar and egg whites.
Start by whipping the EGG WHITES in the mixer or with an electric beater; when they form stiff peaks, add the sugar little by little, continuing to work it all until well combined.
Once ready, French meringue is shaped as desired and put to dry in the oven, at a temperature of 120-140 °F.
French meringue is used to prepare classic meringue desserts and the base for meringue pies.
SWISS MERINGUE
The preparation of Swiss meringue differs from the previous methods.
In this case, both the egg whites and sugar are heated in a bain-marie until they reach a temperature of 140 °F, then they are whipped until a frothy consistency is achieved; then the meringues are made and baked in the oven.
Secrets for obtaining a good meringue
As we mentioned, meringue, be it Italian, French, or Swiss, is a rather tricky preparation that can cause several issues. However, there are some tips that guarantee a higher chance of success:
– The meringue should be worked with clean tools, free from any grease;
– All ingredients should be at room temperature;
– The meringue should be well whipped, but not overly whipped, or it risks liquefying and ruining.
HOW TO STORE MERINGUE AND MERINGUE PIES? IN FREEZER
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ALMOND MERINGUE KISSES
The kitchen of ASI