Theory: Meringue is a structure with sugar sometimes melted into it. It is a combination of egg whites and sugar, granulated or powdered. Granulated sugar does not always dissolve. The most common ratio is 2 oz sugar to 1 oz egg whites. Week-old egg whites develop better than day-old egg whites, which produce a tighter meringue. Whenever using new egg whites, add just a smidgin of salt, cream of tartar, or two drops of lemon juice. You must handle the egg whites properly. A very clean dry stainless steel bowl is best. Never use aluminum as it will turn the meringue a grayish color. While whipping egg whites use medium 3/4 speed on your mixer. The egg whites will appear to have many small air bubbles, and as it develops, the color will turn from a yellow to a white. At this juncture you might add a tablespoon of sugar, whip some more, and continue adding sugar in small amounts until you have soft peaks, firm and shiny. Stop the mixer and pick up the whisk. Seeing meringue inside of the whisk indicates that you are finished whipping. Meringue can be flavored or lightly colored, but only after it is developed. Remember that anything added will change the consistency of the recipe. Be gentle when folding. The rule of thumb is to fold light into heavy and then heavy into light. Be moderate when adding tints and flavorings. Use them sparingly.
French is the cold method. Beat the whites and sugar at the right point and whip until stiff peaks form. Mixture is unstable and takes air unevenly. It bakes dry and crunchy. All of the sugar doesn’t get dissolved. It is the strongest meringue but also considered the most unsafe because the whites are not cooked.
Swiss is the warm method. Sugar and water are heated to 141º (just to ouch). Temper by slowly adding the heated liquid into partially-beaten whites, then whip until cold, smooth and shiny. This is considered a much safer meringue because the whites are partially cooked. It is used in many recipes as a decoration because it is so smooth and shiny.
Italian is the hot method. Sugar and water (which when mixed together is called a slurry) is heated to 238º (soft ball). Temper the whites very slowly, then whip until cool, smooth, and creamy peaks form. This is the safest meringue as the whites are fully cooked. It is also used as the base for many butter creams, replacing whipped cream. It is known to make a mousse even lighter than it already is.
These meringues are desserts by themselves and are especially wonderful additions when combined with other recipes. They can be baked into cookies, baked into layers for cakes, used atop tarts and pies, and included in butter creams, and piped as light and fluffy fillings. The methods for making meringues are incorporated into sponge cake recipes and can be piped into decor, dried and applied to plated desserts. 
Variations: Meringue Chantilly or Meringue Glace`; Bake meringue biscuits by piping two sides onto parchment lined sheet pans. After baking, fill with Creme` Chantilly or ice cream. Top with chocolate shavings and curls.
Creme` Chantilly
Always served with Savarin. Great with puff pastry and many other fresh deserts.
2 c Heavy Cream
10 X sugar (to taste) or granulated sugar
1 T vanilla extract
1) Whip cream by hand or mixer, until viscosity is reached; it forms soft and creamy peaks. Do not over mix.
Serve right away or chill in refrigerator.
Yield is 2 cups.
Tags: Meringue Chantilly, Meringues