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The 3 classic types of meringue are:
French-Room temperature egg whites and sugar are whipped until it forms a peak.
Italian-Room temperature egg whites are whipped until froth and peaks are just starting to form. Then hot sugar syrup is slowly drizzled into the egg whites while whipping until stiff peaks form.
Swiss- egg whites and sugar are whipped over a double boiler until peaks form.
Wiki User
∙ 11y ago
Wiki User
∙ 13y agothe most popular types are royal, buttercream, and fondant
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