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Swiss Meringue (Creamy & Super Stable) Ingredients • 4 egg whites • 200 g sugar Instructions 1️⃣ Add egg whites and sugar to a heatproof bowl 2️⃣ Place over a double boiler and stir continuously 3️⃣ Heat until it reaches 65–70°C and sugar fully dissolves 4️⃣ Remove from heat and start beating on high speed 5️⃣ Beat until the mixture becomes thick, glossy, and cool to touch French Meringue (Easy & Quick) Ingredients • 4 egg whites (room temperature) • 200 g sugar • 1 pinch salt Instructions 1️⃣ Add egg whites and salt to a clean, dry bowl 2️⃣ Beat until foamy 3️⃣ Gradually add sugar while beating 4️⃣ Continue beating until stiff, glossy peaks form 5️⃣ Pipe or shape and bake at 100–120°C for 1½–2 hours until dry Italian Meringue (Stable & Professional) Ingredients • 4 egg whites • 240 g sugar • 80 ml water Instructions 1️⃣ Add sugar and water to a saucepan and heat over medium flame 2️⃣ Cook until syrup reaches 118°C 3️⃣ Meanwhile, beat egg whites until soft peaks form 4️⃣ Slowly pour hot syrup into egg whites while beating 5️⃣ Continue beating until thick, glossy, and cooled