There Meringue it is a kitchen magic that is accomplished with only two ingredients, egg whites whipped until stiff and sugar. There are several ways to make it, mainly French meringue and Italian meringue.

In the French meringue (or cold) the egg whites are whipped with the sugar and lemon juice, the meringues are shaped with the piping bag and then everything is cooked in the oven. The procedure for Italian meringue or hot it is, however, a little more complex, but allows you to obtain meringues that are less “glassy” than those made cold, which can be used to lighten and give volume to some preparations, such as semifreddos and mousses and to decorate desserts such as sponge cake and custard.

The process is defined as hot because the egg whites are whipped with a sugar syrup at a precise temperature (for this step you will need a kitchen thermometer). Once the meringues have been formed with the pastry bag, they should be baked as in the French recipe. The result will be meringues that are colorful on the surface and soft on the inside.

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