Of the three types of meringues
Swiss Meringue is the most stable. It is also heavier than the French (basic) Meringue and the Italian
Meringue. Swiss Meringue begins with both the egg whites and the sugar in the mixing bowl together. The bowl is then placed on either a burner on low heat or in a sink of hot water. The eggs are stirred and warmed until the sugar dissolves
completely. When there is absolutely no sugar left undissolved the mixture is then beaten at medium-high speed until stiff (but not dry) peaks form.
Tomorrow's Lesson ... Italian Meringue. ~ Chef Wilkinson ~
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Of the three types of meringues Swiss Meringue is the most stable. It is also heavier than the French (basic) Meringue and the Italian 
Meringue. Swiss Meringue begins with both the egg whites and the sugar in the mixing bowl together. The bowl is then placed on either a burner on low heat or in a sink of hot water. The eggs are stirred and warmed until the sugar dissolves completely. When there is absolutely no sugar left undissolved the mixture is then beaten at medium-high speed until stiff (but not dry) peaks form. Tomorrow's Lesson ... Italian Meringue. ~ Chef Wilkinson ~ 
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