Basic Meringue and  in 3 type of Meringue in Culinary.

What is Meringue? 

Traditionally made from whipped egg whites and sugar, and sometimes an acidic ingredient like lemon, vinegar, or cream of tartar.
Additional ingredients could also be starch or ground nuts as an additional binder
Short working life
Meringue products like Macaron, Cookies, Japonoise, Buttercream, as frosting (Baked Alaska, Lemon Pie, etc.), Pavlova, etc.

 3 kinds of Meringue : 

1. French Meringue
2. Italian Meringue
3. Swiss Meringue 
   
   
   

 1. French Meringue:  

French meringue is uncooked meringue, it's made by combining sugar and white a part of egg and beat until a stiff peak
The products & dishes: Ladyfinger, French Biscuit, Pavlova, Souffles, English Eton Mess, and has to be poached for Îles flottantes (Floating islands).
The main ingredients: Vanilla seed,Custer sugar, Egg white, and Cream of tartar as a stabilizer

Method: Combine egg whites and sugar then beat until fluffy.
Basic Recipe:
170 grams. Egg white
255 grams. Sugar(see note)
1/4 teaspoon. Kosher salt
1/4 teaspoon. Cream of tartar
Vanilla seeds (optional)
Vanilla Souffles, Îles flottantes (Floating islands), Eton mess.

 2. Italian Meringue: 

Most stable, most difficult
It is made by combine whipped egg whites and syrup of suger that has been heated to the soft-ball stage.
The Product and dishes: Mousses and for frosting baked Alaska , Italian Buttercream, Lemon pie, etc.
Basic Ingredients:
1 cup of sugar
1/2 cup water
4 fresh egg whites, from Normal Temperature
1/2 teaspoon cream of tartar, juice of fresh lemon from 1/2 the lemon.

Method:
Sugar has to be cooked to a thick syrup (116 to 120 ºC, softball stage)
Whip and beat the egg whites
Add hot syrup to the whipping meringue
Continue whipping until the meringue is cool.
Italian Butter Cream, Lemon Pie, and Strawberry Mousse.

 3. Swiss Meringue:  

Swiss meringue is created by whipping the sugar and egg whites together over a pot of simmering water and keep whisking until the mixture reaches a temperature of 71°C
The product and dishes: Swiss Buttercream, Lemon pie, Mousses and for frosting baked Alaska ,etc.
Ingredients: Same as French meringue ingredients,Egg white, Vanilla seed, Custer sugar, and cream of tartar as a stabilizer

Method:
Combine egg whites and sugar over a high temp: water bath to 80 – 90 ºC
Whip to desired consistency.

Swiss Meringue
Italian Meringue Vs Swiss Meringue