<P> Meringues were traditionally shaped between two large spoons, as they are generally at home today . Meringue piped through a pastry bag was introduced by Antonin Carême . </P> <P> There are several types of meringue: the sweetened, beaten egg whites that form the "islands" of floating island (also known in French as île flottante); the partly cooked toppings of lemon meringue pie and other meringue - topped desserts; and the classic dry featherweight meringue . Different preparation techniques produce these results . </P> <Ul> <Li> French meringue, or basic meringue, is the method best known to home cooks . Fine white sugar (caster sugar) is beaten into egg whites . </Li> <Li> Italian meringue is made with boiling sugar syrup, instead of caster sugar . This creates a much more stable soft meringue which can be used in various pastries without collapsing . In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff and until the meringue becomes cool . This type of meringue is safe to use without cooking . It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or baked Alaska base and baked . </Li> <Li> Swiss meringue is whisked over a bain - marie to warm the egg whites, and then whisked steadily until it cools . This forms a dense, glossy marshmallow - like meringue . It is usually then baked . </Li> <Li> Vegan meringue is imitation meringue made using aquafaba with a small dose of vinegar and caster sugar . It holds similar characteristics to that of egg - based meringue, but it will quickly burn if torched or baked incorrectly . </Li> </Ul> <Li> French meringue, or basic meringue, is the method best known to home cooks . Fine white sugar (caster sugar) is beaten into egg whites . </Li>

Identify two types of meringues and tell how they are used
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