i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used another kind of meringue that could be swiss or italian meringue, also even a mix of buttercream with italian meringue, or heavy cream with meringue, or just cream with something, or just buttercream, but what i want to know is what are the purposes of each type of meringue in pastries,cakes, even in ice creams for a more creamy texture maybe. i know the different and delicate as well preparation of those, specifically about how the sugarr its join together. something that i know its that the french meringue its more weak to keep stand and firm for while than swiss and italian ones or not?.
Cake – What are the Purposes of the Types of Meringue that are used for Pastry
cakemeringuepastry
Best Answer
great question.
first of all, each meringue originated from a different culture and as such is more prevalent within recipes of that culture. more modern recipes might choose to use a different variant of meringue to get a more nuanced texture than in classic recipes.
I would like to refer you to a great article about this issue. here is an excerpt:
French:
Swiss:
Italian: