Meringue Math

It's all about ratio!

A. Common Meringue:
Proportion: 2 parts whites : 1 part sugar (or equal to egg whites)
Uses: Leavener for baked goods like mousses or lady fingers
Method of Production:
1 - Whip egg whites until it’s 4x its volume and no liquid is visible
2 - Steam-in sugar
3 - Whip the mixture until soft peak and sugar is dissolved

B. Italian Meringue
Proportion: 1 part whites : 2 parts sugar
Uses: Emulsion like mousses, butter cream
Method of Production:
1 - Whip egg whites until it’s 4x its volume and no liquid is visible
2 - Stream-in sugar melted at 240 degrees or ‘soft ball’ stage
3 - Whip to desired peak or temperature
* the longer egg white is whipped, the denser it becomes
4 - Add flavoring agents (or gelatin) as necessary

C. Swiss Meringue
Proportion: 2 parts sugar : 1 part whites
Uses: Cookies or Baked Alaska, may be used as topping or mouses but since the egg is not cooked, it may be unsafe
Method of Production:
1 - Heat together egg whites and sugar in a double broiler until 100-140 degrees until the sugar is melted
2 - Whip until cool and thick in a mixer
It should look fluffy like marshmallows
* If eggs will not be heated, the use of pasteurized eggs is appropriate