Meringue takes countless forms. Several of the most classic and common are explained below, along with advice on how to create them with ease. 

Baked Alaska
This iconic dessert is composed of sponge cake topped with ice cream and blanketed in Italian meringue. Just before serving, the meringue is toasted with a torch or baked in the oven. The toastier the meringue gets on the outside, the gooier it becomes on the inside, resulting in a marshmallow-like consistency. The meringue insulates the ice cream, preventing it from melting too quickly. 

Tips
Baked Alaska can be made in any size. A special mold isn't required; a mixing bowl or teacup works just fine. Line the mold or dish with plastic wrap to ensure the ice cream slides out without a hitch. Because the dessert needs to be assembled and frozen ahead of time, it's perfect for entertaining.

Buttercream
An exceptionally smooth, silken frosting, buttercream is achieved by beating butter into fluffy Swiss meringue. Buttercream can be adapted to make an endless variety of flavors or colors and is ideal for piping fanciful designs. 

Tips
Be sure to keep the mixer on medium-high and beat until the butter is completely incorporated. The mixture may appear curdled along the way; this is normal. Just keep beating and the mixture will become smooth again. (Although it's best to use buttercream immediately, it can be covered with plastic and kept at room temperature for up to several hours, refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month. Bring to room temperature before using, and beat with an electric mixer on the lowest speed until smooth.) 

Dacquoise
This towering "cake" is constructed from layers of baked meringue piled high with fillings such as buttercream, whipped cream, or fruit. To form the "cake," French meringue is enhanced with ground nuts, piped into rounds, and then baked in a low-temperature oven. 

Tips
To create a circular shape for your dacquoise layers, use an inverted cake pan to trace circles onto a parchment-lined baking sheet, and then flip the parchment before piping the meringue into a spiral form.