Briefl y describe differences in the preparation of common, Swiss, and Italian meringues. Which is the most stable? Which is the least stable? What happens to the thickness of an egg white (and yolk)...

Briefl y describe differences in the preparation of common, Swiss, and Italian meringues. Which is the most stable? Which is the least stable?

What happens to the thickness of an egg white (and yolk) as it ages? How does this affect its ability to whip?