French Meringue
French meringue is the easiest meringue preparation with only two ingredients and just a few steps. This preparation can be used for baked meringues, pie toppings, folded into cake batters and many other uses!
Ingredients
- 1 1/4 cups egg whites (from about 9 large eggs, 270 grams)
- pinch of cream of tartar OR a few drops of lemon juice or vinegar (optional, but helps stabilize)
- 1 1/3 cups - 2 2/3 cups granulated sugar (270 grams -540 grams)
Instructions
- 1
Place the sugar in a food processor and...: Place the sugar in a food processor and process for about 2 minutes until very fine. This is optional but will make a more stable meringue. If you have access to superfine sugar or castor sugar, that can be used instead.
- 2
Separate your egg whites from the yolks and...: Separate your egg whites from the yolks and allow the whites to come to room temperature for at least 15 minutes. The yolks can be saved to make lemon curd or pastry cream.
- 3
In a very clean large bowl, begin whipping...: In a very clean large bowl, begin whipping your egg whites on low speed until frothy and soft peaks begin to form. If using, you can add a pinch of cream of tartar or a small amount of lemon juice or vinegar at this point.
- 4
Slowly add in your superfine sugar, about 1...: Slowly add in your superfine sugar, about 1 TBSP at a time, while continuing to whip on medium speed. Wait about 15 seconds between each addition. Not rushing this process will make sure your mixture is stable.
- 5
Once all of the sugar has been added...: Once all of the sugar has been added and the whites are glossy and hold stiff peaks, stop beating.
- 6
Use immediately for meringue cookies, macarons, to fold...: Use immediately for meringue cookies, macarons, to fold into a cake, or to top a pie.
Cook it from the original
This recipe comes from bakerbettie.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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