Final answer:
The best meringue for creating hard meringues is the French meringue, which is known for its simplicity and suitability for baking into crisp textures.
Step-by-step explanation:
The best meringue for making hard meringues is the French meringue. The French meringue is the simplest to make and is well-suited for baking into hard, crispy meringues used for desserts like meringue cookies or nests. This type of meringue is made by beating egg whites until they form soft peaks, then gradually adding sugar until stiff peaks form. It's then gently baked at a low temperature to achieve a dry, crisp texture.
Italian and Swiss meringues, while also delicious, are typically used for softer applications, such as toppings for pies or cakes, where a glossy, more stable finish is desired. Spanish meringue is not a commonly recognized term in the culinary world and may be confused with the Italian or Swiss varieties.