Oh my goodness, well I have learnt something new today.

I didn’t know about the difference between them – thanks for sharing!

Glad this has raised some interest!

Very Interesting to read!

lol i don’t have a clue about the diff

They are very different trust me .The French have taught me very well! lol!!!

I didn’t think there was much difference

LOL! I have been inspired to make meringues.

Italian meringue is less cooked on the inside than French meringue.

I have always used the French method. It works so ell even when I make chocolate meringue—- pavlova!

I love all types of meringue!

I never knew there were types, I have only ever made the French ones, that explains why mine have never had a gloosy finish, I always wondered why.

But Kasey the Italian ones are so glossy and yummy, haha, I’ll keep doing the sugar syrup I should really give the French a go though huh?

Yes there is:
French is beaten egg whites then sugar added, until soft, light & fluffy. Then baked.
Italian is continual whipping of drizzling sugar syrup into stiff peaked egg whites until fully voluminous, satiny, stiff & cool.

Italian seems abit tricky to me as French is so easy to do. Hope that helps!

Am waiting with baited breath to find out this answer.