LEVEL 2 : Module 8: Creams Fillings, Meringues & Mousses
Introduction
Meringue is made by whipping egg whites and sugar to create structure through air.
It can be light and delicate or stable and glossy depending on the method used.
Understanding meringue helps build confidence in cakes,
buttercreams, mousses, macarons, and many classic desserts.
French Meringue
The simplest and lightest style of meringue.
Sugar is added directly into whipped egg whites.
Ingredients
150g egg whites
150g icing sugar
150g granula sugar
Method
Begin whipping egg whites until foamy
Gradually add sugar
Continue whipping until glossy stiff peaks form
What to Look For
glossy texture
stable peaks
smooth appearance
Common Mistakes
grease in bowl → egg whites will not whip
adding sugar too quickly → weak structure
overwhipping → dry or grainy texture
Best Uses
pavlova
cookies
folded sponge cakes
Swiss Meringue
Swiss meringue is made by heating egg whites and sugar together before whipping.
This creates a smoother and more stable meringue.
Ingredients
150g egg whites
300g sugar
Method
Combine egg whites and sugar over double boiler
Heat gently until sugar dissolves completely
👉 Rub between fingers to check — no graininess
Whip until glossy stiff peaks form
Continue whipping until cooled
What to Look For
smooth glossy finish
dense but silky texture
stable peaks
Best Uses
buttercream
cake topping
stable fillings
Italian Meringue
Italian meringue is made by pouring hot sugar syrup into whipping egg whites.
It is the most stable type of meringue.
Ingredients
150g egg whites
300g sugar
50ml water
Method
Cook sugar and water to 118°C (244°F)
Whip egg whites to medium peaks
Slowly pour hot syrup into egg whites while mixing
Continue whipping until glossy and cooled
thick glossy texture
smooth stable peaks
silky finish
Best Uses
buttercream
mousse
torching
stable desserts
Understanding Meringue Peaks
Soft Peak
tip folds gently
soft and flexible
Best for:
folding into batters
mousse
Medium Peak
holds shape with slight curve
Best for:
buttercream
stable fillings
Stiff Peak
stands upright firmly
Best for:
piping
baked meringues
Common Meringue Problems
Why won’t my egg whites whip?
Usually:
grease in bowl
egg yolk contamination
old egg whites
Why is my meringue grainy?
Usually:
sugar not dissolved
overwhipped
Why is my meringue collapsing?
Usually:
underwhipped
overmixed while folding
humidity
Why is liquid leaking from my meringue?
Usually:
overbaked or underbaked
unstable structure
Important Insight
Meringue is about balance between:
👉 air
👉 sugar
👉 stability
The goal is not simply volume — it is controlled structure.
