The difference between French, Swiss & Italian Meringue

Q: What’s the difference between French, Swiss & Italian meringue?

A: All meringues start as a simple combo of whisked egg whites and sugar – but how you bring them together determines the type you get. Here’s a quick rundown…

French meringue – The simplest and most common. Egg whites are whisked to soft peaks, sugar is added gradually, and sometimes a little icing sugar is folded through at the end. It’s the lightest, airiest, but least stable, making it perfect for pavlovas, individual meringues, tortes, snow eggs & soufflés.

Swiss meringue – Egg whites and sugar are gently heated together over simmering water, then whisked until cool. Smooth, glossy, and great for piping or folding into other mixtures. Also makes the dreamiest Swiss meringue buttercream.

Italian meringue – Egg whites are whisked to soft peaks, then hot sugar syrup (cooked to soft ball stage) is streamed in. It’s thick, silky, and the most stable — ideal for Lemon Meringue Pie, Baked Alaska, or any meringue topping you don’t fully bake (or just torch). Can also be baked crisp like French.

Same ingredients, different technique – totally different results!