The Art of French Pastry

determine the firmness of
the final meringue. In
French pastry we refer to
any whipped egg white and
sugar combination as
meringue. You will see the
term when you make cakes
such as Sponge Cake
(Génoise) and Flourless
Chocolate Sponge, where
the meringue is folded into
other ingredients in a cake
batter.