Cream meringue, dessert that for those like me who love meringues, is a delicious and very satisfying treat!

My meringue cake is related to the Pavlova that I made some time ago and is also published on my beloved little blog!

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

Meringue, of which there are several versions, became famous around 1700, when the Swiss pastry chef Gasparini supposedly invented it for the love of Maria Leszczyńska, future wife of Louis XV.

As for the name, its etymology is almost uncertain. Some claim that the term meringue derives 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 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 baking.

ITALIAN MERINGUE

Let’s start with Italian meringue. This 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 are being whipped in the mixer, the sugar should be dissolved with water in a small pot and heated until it reaches 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 decoration for other typical Italian desserts; to give it the classic slightly browned appearance, it can be browned in the oven or caramelized with a blowtorch.

FRENCH MERINGUE

The French meringue is perhaps the best-known and most prepared type of meringue, just like the equally famous French macarons. It is made by preparing a mixture that contains equal parts of sugar and egg whites.

Start by whipping the egg whites in a mixer or with an electric beater; when they are stiff peaks, add the sugar little by little, continuing to whip until everything is well combined.

Once ready, the French meringue is shaped as desired and put to dry in the oven at a temperature of 130–140°F.

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

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 until fluffy; then the meringues are shaped and baked in the oven.

The secrets to making a good meringue

As we said, the preparation of meringue, whether Italian, French, or Swiss, is rather tricky and can create several problems. However, there are some tips that ensure a better chance of success:

– The meringue must be worked 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 spoiling.

HOW TO STORE MERINGUE AND MERINGUE CAKE? IN THE FREEZER

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I opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, where you can subscribe by clicking 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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Always about MERINGUES here are some other recipes just below: