What is common meringue also known as?

Common meringue is often referred to as French meringue. This type of meringue is made by whipping egg whites with granulated sugar until stiff peaks form, resulting in a light and airy texture. It is the simplest method for making meringue and does not require cooking the sugar beforehand. French meringue is typically used in a variety of desserts, including mousse, pavlova, and as a topping for pies.

Italian meringue, on the other hand, is prepared by cooking sugar syrup and then gradually adding it to whipped egg whites, which allows for a more stable finished product. Swiss meringue involves heating egg whites and sugar together over a double boiler before whipping, also leading to a stable meringue. Belgian meringue is less commonly mentioned but refers to a variation that uses a specific method of preparation.

Understanding the characteristics and methods of different meringue types is essential for pastry chefs, as each type serves different purposes in various desserts.