French meringue is made by whipping egg whites and gradually incorporating sugar. Unlike Swiss meringue, the mixture is not warmed over a water bath; unlike Italian meringue, it does not use hot sugar syrup. It is commonly baked into crisp shells or folded into batters.
Whipping does not cook the egg whites. Follow a suitable cooking method, or use pasteurized egg whites when the finished preparation will not receive adequate cooking.
Reference: Further reading.