KITCHEN ESSENTIALS

Snowy white meringues are one of the easiest desserts to make if you remember the rules.

Meringues: Expand your skills or learn something new through cooking methods, information, recipes and tips.

CLASSIC (OR FRENCH) MERINGUES

are the easiest and most popular; crisp on the outside, softer inside and perfect as a base for tarts or mounded with fruit and cream. If your meringues are a failure, you can break them up, mix them with whipped cream and raspberries and call it an Eton Mess, an old English dessert that’s still popular today. See page 93 for Classic Meringue recipe and three more simple dessert ideas.

SWISS MERINGUES

are the basis for flawless buttercreams and the classic topping for lemon meringue pie, because it never weeps.

ITALIAN MERINGUES

are the most complicated but essential for meringue creations such as meringue baskets and patisserie work.

You’ll find recipes for Swiss and Italian Meringues on page 93.

Use room-temperature egg whites (they beat up better) and granulated sugar because it makes a slightly firmer meringue.

PHOTOGRAPHY BY VINCE NOGUCHI Meringues should be made on days with no humidity or in an air-conditioned kitchen because dampness is their biggest enemy.