Meringue is light, airy, and melt-in-your-mouth delicious! Whether you’re making pavlova, macarons, or pie toppings, this guide will help you achieve the perfect glossy, stiff peaks every time.
Types of Meringue
French Meringue (Basic & Easy) – Whipped egg whites and sugar, perfect for pies and cookies. Swiss Meringue (Stable & Glossy) – Egg whites & sugar are heated, then whipped, great for buttercream. Italian Meringue (Silky & Stiff) – Hot sugar syrup is poured into whipped egg whites, best for macarons and frostings.
Ingredients for Classic French Meringue
- Egg whites (room temperature) – 4 large
- Granulated sugar – 1 cup
- Cream of tartar (optional, for stability) – ½ teaspoon
- Vanilla extract (optional, for flavor) – ½ teaspoon
- Pinch of salt