Italian meringue

[laughs]

Italian meringue as well, which is like, I'd need a recipe for that.

Yeah, what is Italian meringue? You, you're, you know more about baking than I do.

What, what makes it Italian?

Uh, isn't that the one that you do over boiling water, so you're constantly measuring the temperature? Whereas other meringue...

So it's kind of cooked as soon as you, like, take it off that bowl, whereas the other meringue is, needs to go in oven.

Oh, I thought Italian meringue was like, it had a temper, it was raised Catholic.

[laughs] Like, 17 brothers and sisters.

Mm-hmm.

And what about, I noticed in your book, and which we will talk about shortly, but in your macaron book, Mastering Macaron, you seem to use a French meringue as opposed to Italian.

Yes.

Yes, so reasons for that.

You can make macaron with any of the three types of meringue, right? French, Italian, Swiss.

I mostly use French and Italian.

In my early days of starting to teach, I was teaching, obviously, macaron, among other things.

When I started teaching the Italian meringue macaron, I felt a lot of intimidation from home bakers, you know, you're working with.