The article discusses the different styles of meringue - French, Italian, and Swiss. French meringue is soft, light, and easy to make but the least stable. It is often piped and baked to make cookies or incorporated into other recipes. Swiss meringue is smooth, versatile, and more stable than French meringue. It can be used in various baked goods, as a topping, or layered without extra baking. Italian meringue is thick, creamy, and the most stable. It is used for decoration and frosting cakes. Ultimately, each meringue style has its own unique uses and characteristics, making them all worth trying.
