Technique: Meringue Making
By: Yuna Wu

About

Sweetened, whipped egg whites often used for pie toppings and cake icings.  There are three basic types of meringue:
Common Meringue (French Meringue) - The most basic meringue to make that calls for whipping sugar into egg whites.
Swiss Meringue - Whipping egg whites with sugar over a hot water bath.  The heat gives the meringue more stability.   
Italian Meringue - Whipping hot sugar into egg whites.  The most stable meringue of the group.
Guidelines for Making Meringue:
1.  Make sure equipment is grease-free.
2.  Make sure egg whites are at room temperature for better foam.
3.  Do not overbeat.  Keep the mixture moist and shiny.
4.  Add a small amount of acid to help foaming (ie. cream of tartar, lemon juice)

Information
Other names: Whipped Egg Whites
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