Also known as dry or basic meringue, this is the simplest version for foolproof results. Whip 5 egg whites while gradually adding a mixture of 125 g powdered sugar and 125 g icing sugar. Once firm and glossy, form small mounds on a baking sheet. Bake at 110-130°C for 1-2 hours, depending on size.
With a signature crunchy exterior and tender chew, it's ideal for small decorations like those on yule logs. Prepare in a bain-marie: Whip 4 egg whites with 250 g icing sugar until the mixture hits 50°C. Remove from heat and beat until fully cooled. Add drops of coloring, flavorings, praline slivers, or toasted almonds. Spoon generous dollops onto a baking sheet and bake at 100°C for 1-1 hour 15 minutes.
Called cooked sugar meringue, it's perfect for lemon tarts, baked Alaska, macarons, and fruit mousses—essential for professional baking. Whip 150 g egg whites with 60 g sugar to stabilize. Separately, cook 225 g sugar with 75 g water to 116-118°C. Slowly pour the hot syrup into the whites while whisking vigorously.
