法式、瑞士、意式蛋白霜，哪种最稳定？

Pastry, Cakes & Desserts

French meringue appears to be the most stable of the French, Swiss, and Italian types in one direct study. Italian meringue had the highest foaming capacity, but research has not established that French meringue is always the most stable in every recipe or kitchen.

The comparison tested the three traditional meringue types while examining the effect of aging egg whites. Under the study’s conditions, French meringue had the highest foaming stability. Stability can also depend on ingredients, egg-white age, whipping, sugar, acid, heat treatment, and temperature, so this is useful guidance rather than a universal rule.

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• The conclusion is based mainly on one described direct comparison of the three traditional meringue types.
• The research reviewed here was assessed from abstracts only, not full papers or complete methods.
• The reported result may depend on the study’s specific egg age, ingredients, preparation, and measurement of foaming stability.
• Several selected studies examined different ingredients or nontraditional meringues rather than directly comparing French, Swiss, and Italian meringues.

Papers used (8)

1. The Influence of Aging Egg on Foaming Properties of Different Meringue Types — Journal of Culinary Science & Technology, 2020
2. Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue — Research In Chemical Engineering (RiCE), 2022
3. Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance — Foods, 2025
4. Making a Balinese Meringue — International Journal of Gastronomy and Food Science, 2016
5. PRACTICAL ASPECTS OF USING BEET JUICE IN MERINGUE AND MERINGUE BASED DESSERTS TECHNOLOGY — Bulletin of KSAU, 2024
6. Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production — Food Chemistry: X, 2025
7. Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate — Applied Sciences, 2021
8. Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system — Food Structure, 2025

Answer last checked 2026-10-13T07:27:57.770Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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