Meringue – Swiss, French and Italian recipes

In Meringue 101 I teach you three different meringue recipes you need to help you master any meringue dessert recipe.

The recipes are all for plain sweet meringue, but once you’ve learnt the basics, you can mix it up and make a chocolate meringue, strawberry meringue, lemon meringue…the possibilities are endless!

The three meringue types all have different uses and should be used according to the type of meringue dessert you’re making. French Meringue is the least stable of the meringue types, so it’s best used for small decorations like meringue kisses / meringue cookies (the perfect meringue topping for a special occasion cake!). Italian Meringue is the most stable of the meringue types. It’s the perfect ‘decorating’ meringue for the outside of cakes or on top of a lemon meringue pie or a baked alaska. Swiss Meringue is somewhere in the middle when it comes to stability. It’s a lovely marshmallowy texture and pairs perfectly with whipped cream, so it’s the one I use for pavlovas, meringue nests, meringue cake and eton mess!

Check out the full recipe: https://mattadlard.com/recipes/meringue-101
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