French, Italian and Swiss meringues for piping, baking and folding into desserts.
Meringue Francaise is the simplest meringue preparation, requiring only whipped egg whites, sugar, and icing sugar. Its light, airy texture and delicate crunch make it ideal for countless applications from simple piped kisses to structural components in layered desserts. The gradual addition of sugar and careful folding of icing sugar preserves the airiness essential to this preparation.
Meringue Italienne is a sophisticated meringue made by pouring hot sugar syrup onto whipped egg whites, creating a stable, silky meringue with a velvety mouthfeel. The cooked sugar stabilizes the egg whites, making this meringue less susceptible to weeping than French meringue. Its luxurious texture makes it ideal for piped decorations and as a base for creams like crème au beurre.
A sophisticated meringue created by heating egg whites and sugar over a water bath before whipping. The result is more stable and less grainy than French meringue, ideal for piped decorations, tortes, or as a base for other desserts. More forgiving than its French cousin, without sacrificing elegance.