Editing Meringue (section)

==Types==
{{Unreferenced section|date=June 2024}}
There are several types of meringue: the sweetened, beaten egg whites that form the "islands" of [[Floating island (dessert)|floating island]] (also known in French as {{lang|fr|île flottante}}); the partly cooked toppings of [[lemon meringue pie]] and other meringue-topped desserts; and the classic dry featherweight meringue. Different preparation techniques produce these results.
* ''French meringue'', or ''basic'' meringue, is the method best known to home cooks. Fine [[white sugar]] ([[castor sugar|caster sugar]]) is beaten into egg whites.
* ''Italian meringue'' was invented by the [[France|French]] chef  [[Lancelot de Casteau]] in 1604. It is made with boiling [[sugar syrup]], instead of caster sugar. This creates a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff, and until the meringue becomes cool. It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or [[baked Alaska]] base and baked.
* ''Swiss meringue'' is [[whisk]]ed over a [[bain-marie]] to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy [[marshmallow]]-like meringue. It is usually then baked.
* ''Vegan meringue'' is imitation meringue made using [[aquafaba]] with a small dose of vinegar and caster sugar. It holds similar characteristics to that of egg-based meringue, but it will quickly burn if torched or baked incorrectly. Another variation uses potato protein instead of aquafaba.