The common meringue is the least stable of all of the meringues. Beat the egg whites until frothy, then start to add the sugar in a gradual stream while whipping. If the amount of sugar is less than or equal to the whites, the sugar may be added all at once. Once all the sugar is added, whip the meringue to soft, medium, or stiff peaks, as required by the recipe. This type of meringue can be used to leaven angel food cakes, sponge cakes, and soufflés; top a pie; pipe and bake into shells; or create borders and other decorations. Because the whites in a common meringue are not heated to a safe temperature, this style of meringue should be used for applications where it will be cooked or baked further. In this Chef's Tip, you will learn the proper method in order to produce professional results at home.
