are better choices. (Powdered sugar, which
weighs half as much as the other sugars cup
for cup, contains 10% cornstarch to help
prevent caking, which some cooks dislike and
others value as moisture-absorbing
insurance.)
Meringue Types The traditional meringue
terminology — French, Italian, Swiss, and so
on — is unclear and used inconsistently.
These foams are best classified according to
the method of preparation and resulting
texture. Meringues can be either uncooked or
cooked. If the sugar is added after the egg
whites have been whipped on their own, the
meringue will be relatively light; if the sugar
is added early in the whipping, the meringue
will be relatively dense.
Uncooked Meringues Uncooked meringues
are the simplest and most common, and
provide a broad range of textures, from frothy
to creamy to dense and stiff. The lightest