The origins of meringue are still somewhat shrouded in mystery, but Larousse Gastronomique claims it was invented either by a Swiss pastry chef of Italian descent named Gasparini or by the chef of the King of Poland, Stanisław I Leszczyński.
There are also other sources that claim meringue is a British invention.
Meringue, which can be consumed soft or hard, is generally prepared in distinct French, Italian, or Swiss varieties.
WHAT ARE THE TYPES OF MERINGUE?
French Meringue - Cold Whipped: Egg whites are whipped until they become firm, and after adding 50g of powdered sugar per egg, whipping continues. It is placed on a greased tray with the help of a spoon or a piping bag and put into the oven.
Swiss Meringue - Warm Whipped: Its preparation is very similar to cold-whipped meringue, but as soon as the egg whites start to become foamy, they continue to be whipped over a bain-marie (50 °C). The key point is that the water should not boil. Powdered sugar is added, and it is baked after being placed on a tray with the help of a spoon.
Italian Meringue - Hot Whipped: Because it is very difficult to make, it is mostly prepared in patisseries. While the egg whites are being whipped, syrup at a temperature of 118 °C is poured into them. Thus, the meringues become very firm after baking.
News Source: 12punto
