Two elements that really differentiate meringue are 1) firmness and 2) stability. While a French méringue is the fastest and easiest meringue to make, it is also the least firm and the least stable.
The firmest and most stable meringue method is that of Italian Meringue. I like to combine the Swiss and Italian method for the smoothest, firmest, and most stable of all. You get an amazing cake frosting this way or a marshmallow cream.
There are also ingredients that will make any meringue a little more firm and stable such as cream cheese, mascarpone cheese, and gelatin.
Important Tips for a Successful Meringue
Egg whites are finicky so there are a few precautions you want to take. It will save you heartbreak, failed whips, and trashed eggs.
OIL
Egg whites don't like oil so you have to be careful to eliminate any possible oily contaminants.
The first is from the egg itself. You cannot have even a tiny, sparkling glimmer of yolk in your egg white.
The second is your hands. before you crack those eggs, scrub your hands well. Our skin has oils and if you touch the egg whites, this can cause a problem.
The third is prep bowls, mixing bowls, and utensils. Wipe down everything with alcohol or vinegar. This will remove any residue or traces of oil. Yes, even after washing with dish soap and water, there can be traces- get it all off.
Moisture
Egg whites don't like moisture. This means on your hands, bowls, utensils, and even the egg itself. Egg whites are mostly water and water doesn't whip.
Wipe your bowls and utensils with alcohol or vinegar before use.
Strain your egg whites. You'll really see how much is water. You can throw this out.
Dry your egg whites. Put your egg whites in an open bowl n the refrigerator for a few hours or on the countertop for no more than 1 hour prior to use.
Warmth - Egg whites love warmth. Warm the mixing bowl and utensils in the oven on low heat (200F to 225F) for just 1-2 minutes prior to whipping the egg whites. You don't want the surfaced to start cooking the egg whites when you put the egg whites in the bowl. You just want to take the chill off - yes, room temp is a little chilly to an egg white, so you want your equipment warm room temp to lukewarm.
This may seem like a lot, but it goes really fast and ensures excellent results. You don't want to go through all the step of making a meringue just to have it fail. So don't let that happen.
