Here’s the usual problem we often face in the kitchen, which is how to use leftover egg whites after a recipe made in our kitchens. Today I thought of preparing some really delicious almond meringues that are also cute to present at a lunch/dinner/buffet, follow me and we’ll prepare them together!

HOW MANY TYPES OF MERINGUE EXIST IN PASTRY?
Italian, French, and Swiss meringue: all the types of meringue that can be prepared
Without dwelling on their origin, let’s 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 different types of meringue lies in the method of preparation and cooking.
ITALIAN MERINGUE
Let’s start with Italian meringue. It may be perhaps the most difficult type of meringue 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 is dissolved with water in a saucepan and heated until it reaches a temperature of 250°F.
At this point, while the egg whites continue to whip, the hot sugar is poured slowly into the mixer.
Italian meringue can be used to enrich mousses and semifreddos or as a decoration for other typical Italian desserts; to give it the classic slightly toasted appearance, you can gratinate it in the oven or caramelize it with a blowtorch.
FRENCH MERINGUE
French or classic French meringue is perhaps the most well-known and prepared type of meringue, just like the famous French macarons. It is made by preparing a mixture containing equal parts of sugar and egg whites.
You start by whipping the egg whites in the mixer or with an electric beater; when they are whipped to stiff peaks, sugar is added gradually, continuing to mix until well combined.
Once ready, you give the French meringue the shape you prefer and dry it in the oven at a temperature of 122°F.
French meringue is used to prepare classic spumoni and as the base for meringue cakes.
SWISS MERINGUE
The preparation of Swiss meringue differs from both previous preparations.
In this case, both the egg whites and the sugar are heated in a double boiler until they reach a temperature of 140°F, then they are whipped to a foamy consistency; then the meringues are formed and baked in the oven.
The secrets to achieving a good meringue
As we said, the preparation of meringue, whether Italian, French, or Swiss, is a rather tricky process that can create several problems. However, there are some tips that ensure greater chances of success:
– The meringue should be worked with clean tools that have not come into contact with any type of fat;
– All ingredients should be at room temperature;
– The meringue should be well whipped, but not over-whipped, or it risks liquefying and spoiling.
HOW TO STORE MERINGUE AND MERINGUE CAKE? IN THE FREEZER
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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ALMOND MERINGUES
The kitchen of ASI