Definition of French-Italian-Swiss Meringue

The word meringue has several meanings. He is a dance and one music originally from the Dominican Republic. In the context of football, a merengue is a supporter of Real Madrid. If we talk about food, meringue is a dessert known throughout the world. Focusing on the meringue as food, it should be noted that it is a dessert and, therefore, is part of the cake shop. On the other hand, not all meringues are the same. For this reason, there are three different versions spoken: French, Italian and Swiss.

French meringue

This meringue is considered the most classic in the world of confectionery and at the same time the easiest to make.

In the French meringue, the egg whites and yolks are separated. Then sugar is used, so that the amount is double that used in the white.

The first step is to beat the egg whites until foam begins to appear and then the sugar is added in the form of rain. With all the sugar incorporated, beat the mixture until the sugar is completely incorporated into the whites and stops beating when a thick dough is achieved. This simple French meringue recipe is usually eaten cold.

Italian meringue

It is somewhat more complex than French meringue and is used as a decorative element, to make mousse or soufflé or to make ice cream. As for its ingredients, they are the following: egg whites, refined sugar and water. In a small pot, heat the sugar and water, so that the water completely covers all the sugar. This process ends when the syrup is created. The whites are then beaten with a pinch of sugar until they are foamy.

Then you have to pour the syrup in the form of a thread over the whites and while beating. The syrup line should be poured very close to the wall of the mixer bowl. You have to continue beating until the meringue cools down and is temperatureenvironment.

Swiss meringue

This meringue is just as easy to make. Its ingredients are egg whites without any yolk and normal sugar. The peculiarity of this meringue is its slow cooking in a bain-marie, which produces a more consistent result than the French and Italian recipe. Swiss meringue is very versatile and is used in the decoration of cakes, desserts and ice cream. In some cases, a vanilla or lemon essence is incorporated.

An important aspect in elaboration of French, Italian and Swiss meringue is the use of fresh eggs and quality. On the other hand, it is necessary to use adequate amounts and prepare the recipe at the right temperature.

Photos: iStock - Microlorena / DmitryLityagin