Open the oven door slightly and leave the meringues to cool in the oven. Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces.

Common, or French meringue, is the least stable type. To make it, beat the egg whites until frothy, then add the sugar in either a gradual stream or small doses until it is all incorporated.

This lemon meringue pie is the real deal. Italian meringue is a little tricky to make, but will hold up better for longer. Equipment and preparation: You will need a free-standing mixer with a ...