What is the characteristic of meringues made with boiling syrup?

Meringues made with boiling syrup are indeed characterized by their sweetness and fluffiness. This process involves gradually adding hot sugar syrup to whipped egg whites, which helps to stabilize the foam. The heat from the syrup cooks the egg whites slightly, creating a meringue that is both airy and light while also retaining a rich sweetness from the sugar.

This method produces a meringue that holds its shape well, making it suitable for various applications, including toppings for desserts or as a base for confections. The result is a stable meringue that can be piped or spread without collapsing, which is a crucial attribute for many pastry preparations.

Other options may describe different types of meringues or misinterpret the characteristics of those made with boiling syrup. For instance, the notion of being soft and unstable refers more to traditional French meringue rather than the boiled variety. Therefore, the sweet and fluffy nature precisely defines the characteristic of meringues prepared with boiling syrup.