French or Italian meringue: which is easier (and better)?

Italian meringue is the "professional" version found in many modern preparations. It is prepared by whipping egg whites while pouring a hot (118°C (118°C) sugar syrup in a trickle. The result? A shiny, stable and super creamy meringue, perfect for mousses, parfaits or to be flambéed.

• Pros: holds shape better, is safer (cooked sugar pasteurizes egg whites).
• Cons: requires precision and the use of a thermometer.

French meringue is the simplest and quickest version to prepare. All you need are room-temperature egg whites and caster sugar whipped together until glossy and firm. No complicated baking or pastry thermometers are needed: a low-temperature oven will do all the work.

• Pros: very fast, ideal for beginners.
• Cons: less stable, melts easily when used in moist creams or decorations.

The answer is-it depends! If you want a meringue that is crispy on the outside and soft on the inside, the French one is perfect. But if you're making a lemon meringue pie, mousse or light cream, the Italian one is unbeatable for texture and taste. In general, Italian meringue is more versatile and sophisticated.

The answer is clear: French meringue is, without a doubt, the easiest to make at home. It requires no complex cooking or special equipment. All you need are room-temperature egg whites and caster sugar, an electric whisk and a few minutes to make a meringue that is light, glossy and perfect for baking. It is ideal for those who are novices or want a quick, stress-free recipe.

Italian meringue, on the other hand, is more technical: it involves the preparation of a sugar syrup cooked at 118°C to be poured over stiffly beaten egg whites. It requires precision and a kitchen thermometer, but it is not impossible to make even for those who are not experienced pastry chefs. With patience and following a step-by-step recipe, you can achieve a perfect result even at home.