Final answer:
While you can use cold egg whites to make meringue, none of the meringue types (French, Italian, Swiss, or Spanish) specifically require cold egg whites. It's commonly recommended to use room temperature egg whites, but if one must be associated with colder eggs, it would be French meringue because it doesn't involve heating.
Step-by-step explanation:
When making meringue, the temperature of the egg whites can affect the outcome. If using cold egg whites, you can still produce a meringue, but it is commonly recommended to use room temperature egg whites for better volume and stability. None of the meringue types, French (a), Italian (b), Swiss (c), or Spanish (d), specifically require cold egg whites. In fact, all these meringues can be made with egg whites that have been allowed to come to room temperature, which typically yields better results.
However, if a meringue type had to be associated with cooler temperatures for the egg whites, it would be the French meringue, which is simply made by beating sugar into egg whites until stiff peaks form. This is because French meringue does not involve heating the mixture like the Italian or Swiss methods do. Still, even for French meringue, room temperature egg whites are often preferred for achieving the best structure.