What are the Purposes of the Types of Meringue that are used for Pastry?

by Michael Ben David   Last Updated July 08, 2019 23:17 PM - source

i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used another kind of meringue that could be swiss or italian meringue, also even a mix of buttercream with italian meringue, or heavy cream with meringue, or just cream with something, or just buttercream, but what i want to know is what are the purposes of each type of meringue in pastries,cakes, even in ice creams for a more creamy texture maybe. i know the different and delicate as well preparation of those, specifically about how the sugarr its join together. something that i know its that the french meringue its more weak to keep stand and firm for while than swiss and italian ones or not?.

Related Questions

Meringue Imitation to practice decoration

Updated October 11, 2016 09:07 AM

How to avoid holes in Chiffon cake?

Updated September 28, 2019 21:17 PM