Final answer:
The best type of meringue for broiling or torching is Italian meringue due to its stability and heat resistance, making it ideal for applications like lemon meringue pie or Baked Alaska.
Step-by-step explanation:
The type of meringue that is best suited for broiling or torching is the Italian meringue. Italian meringue is made by drizzling hot sugar syrup into whipped egg whites, resulting in a stable and smooth meringue that holds up well under heat. This makes it ideal for applications that involve broiling or torching, such as the topping for a lemon meringue pie or Baked Alaska.
The stable structure of Italian meringue is due to the hot sugar syrup cooking the egg whites as it is beaten into them, which not only stabilizes the meringue but also makes it safe to eat without further baking. Another good choice for broiling or torching could be Swiss meringue, which is also cooked over a double boiler to a safe temperature before being whipped into stiff peaks. However, Italian meringue is typically preferred for its smoother, glossier texture and its resistance to weeping or deflating when exposed to high temperatures.