Hey bakers! Have you ever wondered what the difference is between french, swiss and italian meringue? Today I’m here to clear up all the confusion and share the positives and negative factors that come along with each meringue. As usual the full detailed recipe is down below please let me know if you have any questions! I hope you enjoy 🙂
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French meringue:
5 egg whites
145g granulated sugar
125g icing sugar
In a stand mixer, measure the egg whites. Stir on medium high speed.
When the eggs become frothy, slowly start to stream in the granulated sugar.
Once the meringue has reached medium to stiff peaks, sift in the icing sugar.
Fold the icing sugar into the meringue using a spatula.
Swiss meringue:
4 (large eggs) egg whites, room temperature
1 ¼ cups granulated sugar
Over a double boiler, whisk the egg whites and sugar constantly. Take off the heat once the sugar granules have dissolved.
Beat on medium high speed until the mixture forms a meringue.
Italian meringue:
1 ¾ cups of sugar
½ cup of water
6 egg whites
1. In a small saucepan, measure the sugar and water, bring to a boil over medium heat until the mixture reaches 121 degrees C.
2. Meanwhile whisk the egg whites on medium speed until they become frothy.
3. Slowly pour the sugar syrup while the egg whites are mixing.
4. Mix on high speed until the meringue cools (around 8 minutes).