Lot's of Fluff

     From souffles to pie toppings to cookies, meringue can be sered in any number of forms.  But each recipe you'll come across is essentially one of three types, according to an article in the most recent issue of Cuisine at home.  The distinction depends on how the key ingredients -- egg whites and sugar -- are combined.

     French meringue is the one most often made by home cooks.  Preparing this firm, yet airy meringue involves gradually beating sugar into beaten egg whites until stiff peaks form.  It's then usually baked.

     Swiss meringue tends to be denser than other firm meringues.  It's made by heating egg whites and sugar together in a mixing bowl over a pan of simmering water until the sugar dissolves, then beating the mixture until stiff peaks form.

     Italian meringue can be either firm or soft in consistency, depending on how long you cook the sugar syrup that gets beaten into beaten egg whites.  Either way, the hot sugar syrup immediately cooks the meringue through, making it very stable and able to hold its volume.  Unfortunately, this technique is the most challenging of the three.

     Think about that the next time you put your fork into a slice of lemon meringue pie...

Editor's note:  Today is the first anniversary of "Home, Home on the Range: Musings from my Kitchen."  Thanks to all the over seven thousand readers around the world who have enjoyed the daily postings.

Vinny