One of the most famous methods of making meringue is French meringue. To make it, the egg whites are beaten well with powdered sugar or granulated sugar, and in some cases it may be a combination of both types of sugar.
Another famous type of meringue is Italian meringue. For the Italian meringue, the egg whites are beaten into a thick white mixture, then a thin stream is added to it, and sugar syrup is added while constantly stirring. This meringue is also very suitable for use when it is not used for baked goods.
Another type of meringue that is also famous is Swiss meringue. With this meringue, the egg whites and sugar are placed in a container that is placed on a bain-marie or, more simply, a water bath. Beat with a hand held mixer until thickened and doubled in volume.
The bowl is then removed from the water bath and the beating continues until the mixture cools.
To make Italian meringue, you will need egg whites and sugar, but depending on what the recipe is and what it will be used for, it may also contain glucose, vanilla or other flavorings.
The ratio between egg whites and sugar is most often 1:2, but there are also recipes that have less sugar;
It is not necessary to use a cooking thermometer, although you will find it easier with one. The sugar syrup for this meringue is ready when it reaches a temperature of 110-120°C.
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