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MERINGUE
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TACKLE THE TOP MERINGUE METHODS, FROM FRENCH TO

SWISS, WITH OUR ACCESSIBLE PRIMER

BY KYLE GRACE MILLS

M
eringue is the baker’s chameleon of texture. Unbaked, it’s silky

and smooth, the cloudlike secret to a Swiss or Italian meringue

frosting. Scorched under a broiler or with a kitchen torch, it takes

on the quality of a campfire marshmallow, sporting a brûléed exterior and fluffy

interior. Baked low and slow, meringue becomes crisp and crunchy, a brittle
confection that still miraculously melts in your mouth. But how does a base
mixture of sugar and egg whites become this malleable miracle?

The short answer is whipping. Lots and lots of whipping. However, short answers

don’t always make a better baker. Instead, dive into our long-form, involved
answer on how to make the best meringue. Whether it’s by the French, Swiss,

or Italian method, we show you how to expertly maneuver these three classic

meringues and bake them into delightfully crisp kisses. Once you master this

crunchy cornerstone of pâtisserie, you’ll be on your way to executing the most
elegant of desserts, from Pavlova to baked Alaska.

PHOTOGRAPHY BY JIM BATHIE
STYLING BY MARY BETH JONES