How to Make Perfect Meringue: French, Swiss, and Italian Methods Explained

Learn how to make perfect meringue and meringue-based desserts using three different methods: French, Swiss, and Italian. Step-by-step recipes, tips for beating egg whites, and advice on avoiding common mistakes. Make the most delicious meringue-based treats effortlessly!

If you’re a beginner, I recommend starting with this step-by-step meringue guide. It will significantly improve your chances of success on the first try.

Let’s first clarify the terms so you don’t confuse meringue, whipped egg whites, and baked meringue.

What’s the difference between whipped egg whites, meringue, and baked meringue?

Meringue and baked meringue are both made from whipped egg whites.

• Meringue is egg whites whipped with sugar or sugar syrup.
• Baked meringue (or “beze”) is the dessert made by drying or baking whipped egg whites (meringue).

That’s why, for example, we say “baked meringue using Swiss meringue” rather than “Swiss baked meringue.”

The Key Rules on How to Make Perfect Meringue

There are general rules for whipping egg whites for meringue, no matter how exactly you plan to whip them:

• No fat allowed! Even the tiniest bit of fat or grease should not come into contact with the egg whites or the mixing bowl. The bowl must be clean and dry, and the egg whites carefully separated from the yolks (since yolks contain fat). To be extra sure, you can degrease the mixing bowl by wiping it with a cloth soaked in lemon juice or alcohol (like vodka).
• The bowl. Use a metal or glass bowl, as plastic can absorb fats over time, making it impossible to fully degrease. Also, if you’re cooking egg whites, plastic can melt when in contact with hot surfaces on a double boiler.
• Ingredient temperature. Room-temperature egg whites whip up easier, faster, and fluffier than cold ones.
• Sugar provides stability to the meringue. There’s no avoiding it. There’s a small trick that slightly balances the sweetness, but remember that baked meringue is meant for those with a sweet tooth!
• Sugar must fully dissolve into the egg whites. This is crucial! If your baked meringue leaks syrup and forms caramel during baking, it’s because the sugar hasn’t dissolved.
• The egg whites with sugar need to be whipped into stiff, glossy peaks. This process may take 20–30 minutes depending on the power of your mixer, assuming all else is done correctly (clean bowl, no fat in the egg whites).
• Coloring meringue during the whipping process. It’s best to use dry food coloring, especially if you want a vibrant color.

Types of Meringue

There are three ways to whip egg whites, corresponding to three types of meringue: French, Swiss, and Italian. In short, here is the difference between French, Swiss, and Italian meringue:

• French meringue – egg whites whipped with sugar.
• Swiss meringue – egg whites heated with sugar and then whipped.
• Italian meringue – egg whites whipped with hot sugar syrup.

The latter two are often called “cooked meringue” because the egg whites are cooked by a double boiler or boiling syrup.

Let’s go through each meringue type and its technique, and then discuss how to bake meringue for best results.

French Meringue Recipe

French meringue is the classic and easiest way to start learning how to whip egg whites. My advice: start with this recipe, as it’s reliable and will give you a great result with minimal effort.

What makes it special? It uses just two basic ingredients: egg whites and sugar. No complex syrups or processes — just the right technique, some patience, and attention to detail. That’s why I find it to be the best meringue recipe for beginners.

How French meringue works: Start by whipping the egg whites to a foamy texture, then add a pinch of salt, and gradually add the sugar while increasing the mixer speed. The sugar should fully dissolve, and the foam should transform into smooth, glossy peaks that hold their shape.

Salt and lemon juice add stability to the meringue. Additionally, lemon juice gives it a bright, glossy white color and slightly balances the sweetness of the meringue.

Important note about sugar. The sugar available in most stores often doesn’t dissolve well in meringue at room temperature. It’s best to use high-quality, very fine sugar or even powdered sugar for better results.

Ingredients:

• 100 g egg whites (from 3 large eggs)
• A pinch of salt
• 200 g sugar
• 1 tbsp lemon juice

French Meringue Preparation:

1. Begin whipping the egg whites with a pinch of salt on low speed. Once they become foamy, increase the speed to medium.
2. When soft peaks form, slowly add the sugar in small portions (or use powdered sugar).
3. Increase the mixer speed to high and whip until stiff peaks form.
4. Add the lemon juice and whip for a few seconds to incorporate. You can also add food coloring at this stage.

Swiss Meringue Recipe

Swiss meringue is my favorite because it turns out very stable, shiny, and thick. It’s perfect for cakes and pastries when you need to ensure the cream holds its shape.

The process differs in that the egg whites and sugar are first heated over a double boiler. Don’t worry, it’s not complicated! Just a bit of patience is needed to dissolve the sugar correctly, and the result will pleasantly surprise you.

Ingredients:

• 100 g egg whites (from 3 large eggs)
• A pinch of salt
• 200 g sugar
• 1 tbsp lemon juice

Swiss Meringue Preparation:

1. Combine the egg whites, salt, and sugar in a metal or glass bowl.
2. Set up a double boiler: Fill a small saucepan with about 2 cm of water, bring it to a boil, then reduce the heat to a simmer. Place the bowl over the saucepan, ensuring it doesn’t touch the water.
3. Stir the egg white mixture continuously until the sugar dissolves and the temperature reaches about 55–60°C. You can also check by rubbing the mixture between your fingers—if you don’t feel any sugar granules, it’s ready.
4. Remove the bowl from the heat and start whipping the mixture, gradually increasing the mixer speed to high. Whip until stiff peaks form (about 10–15 minutes).
5. Add lemon juice and whip on low speed for a few seconds.

Italian Meringue Recipe

Italian meringue is the pinnacle of skill for those aiming to achieve perfect texture and stability in desserts. It is made by whipping egg whites with hot sugar syrup, making it a cooked and very stable meringue. This type of meringue is ideal not only for decorating cakes and pastries but also for making mousses or even ice cream, as it can withstand both high and low temperatures.

Italian meringue stands out from other types due to its density and stability. It can be used for decorating cakes, creating creams, or as a base for complex desserts, such as French macarons.

If you’re looking for a truly professional result, this meringue will become your favorite technique. And while the process may seem complex, it’s actually quite simple if you follow the guidelines and practice regularly.

Italian meringue is much easier to prepare with a stand mixer, as whipping the egg whites and cooking the syrup happen simultaneously.

Ingredients:

• 100 g egg whites
• 200 g sugar
• 50 ml water
• A pinch of salt
• 1 tbsp lemon juice (optional, for added stability)

Italian Meringue Preparation:

1. Add a pinch of salt to the egg whites and begin whipping at medium speed until soft peaks form.
2. Meanwhile, prepare the sugar syrup. Pour water into a small saucepan, add the sugar, and place it over medium heat. Stir continuously as the syrup cooks until it reaches a temperature of 118-120ºC (the “soft ball” stage). If you don’t have a candy thermometer, you can check the readiness by dropping a little syrup into cold water — if it can be gathered into a soft ball with your fingers, it’s ready.
3. When the egg whites have reached soft peaks and the syrup is ready, start slowly pouring the hot syrup into the egg whites in a thin stream while continuously whipping at high speed. It’s crucial not to rush and to avoid pouring the syrup directly onto the mixer beaters, as it could splatter around the kitchen. Also, don’t scrape out the remaining syrup from the saucepan, as it may form caramel lumps in the meringue.
4. Continue whipping until the mixture becomes glossy, thick, and cools down to room temperature.
5. For extra stability, you can add lemon juice at the final stage of whipping. This will make the meringue even more stable and help balance its sweetness.

Baking meringue tips

So, now you have meringue prepared using any of the methods described above. The next question is: how to bake meringue properly so that it doesn’t crack, turn yellow, stays white, and doesn’t leak syrup?

If the meringue has been made according to the proper technique (sugar is dissolved, the meringue is well-whipped, dense, and stable), issues like syrup leakage shouldn’t occur. Everything else mainly depends on the baking temperature.

Baking temperature should be a maximum of 100ºC (212ºF). If your oven tends to run hot, you can lower the temperature to 80ºC (176ºF) or even less.

Meringue is essentially dried egg white foam. It’s dried, not baked. Ideally, the baked meringue should retain the same color as it had before baking and should not change in shape or size during the process.

You can dry them even at 50ºC (122ºF); it will just take more time. It’s also possible to dry meringue at room temperature without an oven, but the room must have minimal humidity. Regarding using a fruit dehydrator: theoretically, it could work as well. However, I wouldn’t recommend drying French meringue at low temperatures, as the egg whites in it haven’t undergone heat treatment.

The lower the temperature, the longer the baking time. The slower the meringue dries, the better the result. Don’t worry if it takes time; the results will be worth it.

Baking time also depends on the size of the meringue: smaller ones will dry faster, while larger ones will take more time.

Depending on the temperature and baking duration, meringues can be crispy on the outside and tender inside, or completely dried out. Choose the texture you prefer.

How to Bake Meringue Cookies

1. Pipe or spoon the meringue onto parchment paper using two spoons or a piping bag.
2. Bake at a temperature of 60-100ºC (140-212°F) for 1 to 3 hours.
3. Once done, turn off the oven, open the door, and after 10-15 minutes, remove the meringue from the oven.
4. After completely cooling, transfer the meringue to an airtight container and store it at room temperature.

By the way, you can use these meringues to make the Meringue Cookies Cake — here’s a tried-and-tested recipe for it!

Why Do Meringues Get Soggy?

Meringues become soggy due to humidity in the air or when they come into contact with moist surfaces, such as a cake or the walls of a container where condensation has formed. Avoid leaving finished meringues in a closed, turned-off oven. Instead, store them in a dry, airtight container.

If your meringues have become wet, you can dry them out again in the oven at 70-80ºC (158-176°F) for about 30 minutes.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!