Cream Meringue Cake, dessert that for those like me who love meringues, is a tasty and very satisfying dessert!

My meringue cake is a relative of the Pavlova that I made some time ago and is always published on my beloved little blog!

The meringue is a mixture prepared with egg whites and sugar which we can prepare in different ways but always with the same ingredients.

The meringue, of which there are different versions, became famous around 1700, when the Swiss pastry chef Gasparini invented it, it is said, for the love of Maria Leszczyńska, future bride of Louis XV.

As for the name, its etymology is almost uncertain. Some say that the term meringue comes from Latin, others that it takes its name from a Swiss locality.

In any case, this dessert as simple as it is delicious has come down to us, and we can enjoy it in all its delightful versions.

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 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 different types of meringue lies in the method of preparation and cooking.

ITALIAN MERINGUE

Let’s start with Italian meringue. It is perhaps the most difficult type of meringue to prepare, requiring the use of a stand mixer and a kitchen thermometer to achieve an optimal result.

While the egg whites whip up in the mixer, the sugar is dissolved with water in a small pan 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 browned appearance, it can be baked in the oven or caramelized with a blowtorch.

FRENCH MERINGUE

The French or Parisian meringue is perhaps the most well-known type of meringue and is prepared similarly to the equally famous French macarons. It is made by preparing a mixture that contains an equal amount of sugar and egg whites.

You start by whipping the egg whites in the mixer or with an electric beater; when they are stiff, gradually add the sugar, and continue beating until well combined.

Once ready, the French meringue is shaped as desired and left to dry in the oven, at a temperature of 122-140°F.

French meringue is used to prepare classic spumoni and the base for the meringue cake.

SWISS MERINGUE

The preparation of Swiss meringue differs from both the previous preparations.

In this case, both the egg whites and sugar are heated in a bain-marie until they reach a temperature of 140°F, then whipped to reach a foamy consistency; meringues are then formed and baked in the oven.

Secrets to Achieving a Good Meringue

As we mentioned, making meringue, whether Italian, French, or Swiss, is a rather tricky preparation, which can create various problems. However, there are certain tricks that ensure a greater chance of success:

– The meringue must be prepared with clean tools that have not come into contact with any type of fat;

– All ingredients must be at room temperature;

– The meringue must be whipped well but not too much, or it risks liquefying and ruining.

HOW TO STORE MERINGUE AND MERINGUE CAKE? IN FREEZER

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Still on the topic of MERINGUES, here are some more recipes right below: