Meringue is a gluten- and fat-free product, a light, airy and sweet confection. Based on whipped egg whites it comes in three varieties: French meringue, Swiss meringue and Italian meringue. The variations in the recipes make the final products suitable for different applications. The foaming of the egg whites (albumen) is a typical continuous aeration process, followed by the in-line blending of a cooked sugar mass to achieve the actual coagulation. TFT has developed a fully automated production line in cooperation with leading French patissiers. So you can be sure that your product is translated to the best automated process and equipment.