Ensuring there are no crystals of undissolved sugar for moisture to cling to is a preventative measure to keep the baked ...

Because it’s a liquid, just like water (but much greener!), you don’t want it in the mix from the start as a dry meringue will cook better than a wet one. You can also mix it into caster sugar ...

The three main types or meringue are: ordinary meringue (the simplest, sometimes called meringue Suisse, which is just egg whites and sugar whisked until stiff); Italian meringue, which is made ...