Photo by Emma Fishman
There are three types of meringues. French meringue is the basic version with egg whites and granulated sugar, Italian meringue uses sugar syrup instead of granulated sugar, and Swiss meringue—which I use here—is made by first heating egg whites and sugar over a double boiler before beating them. It makes a dense, glossy, marshmallow-like meringue, which is perfect over a scoop of ice cream and slice of pound cake to make a baked Alaska. This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving.
Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.