French meringue

French meringue is the most basic variety of the three meringue techniques: French, Swiss, and Italian. It is also the least stable variety, at least until it gets baked. To make it, sugar is gradually added to beaten egg whites with soft peaks, and then the whole concoction is whipped until firm peaks are developed. French meringue is also the lightest variety, making it an ideal choice for soufflés. It can be spooned or piped into different shapes or added to batters for sponge cakes and ladyfingers. When baked, it is usually topped with mousse, whipped cream, or fresh fruit.