French meringue is my go-to for light, glossy sweetness — just egg whites and sugar whipped into fluffy perfection for cookies, pies, and all your favorite desserts.
French meringue is the simplest way to whip egg whites and sugar into light, glossy peaks. It’s an easy base you can pipe onto cakes or bake into crisp little meringues.
It’s also the fastest method, unlike Swiss or Italian meringue which require heating the sugar or stabilizing the mixture.
If you want something airy for piping, topping desserts, or making small crispy meringues, this French meringue is the one to choose.
Why you'll love this recipe
- Light & airy – Fluffy, shiny French meringue every time.
- Super easy – Egg whites + sugar, that’s it.
- Bake or pipe – Perfect for pavlova or mini meringues.
Ingredients for French meringue
- Egg whites — Room temperature and fully clean from any trace of yolk for the best volume.
- Sugar — Use superfine granulated sugar so it dissolves fast and gives a smooth, glossy meringue.
- Cream of tartar / vinegar (optional) — A pinch of acid helps stabilize the meringue and keeps the peaks firm.
French meringue ratio
French meringue uses a simple ratio: the classic egg white to sugar ratio is one part egg whites to two parts sugar by weight.
This gives a glossy, stable meringue that bakes into crisp cookies.
- For cookies → 1:2
- For dessert toppings → 1:1.5
- For very stiff peaks → 1:2.2
Tips for this recipe
- Clean bowl & whisk — Any grease kills meringue. Wipe everything with vinegar to keep your whites whipping.
- Room-temperature egg whites — They whip faster and give better volume and glossy stiff peaks.
- Add sugar slowly — Sprinkle the superfine sugar little by little so it dissolves and avoids grainy meringue.
- Whip gradually — Start slow, then increase speed to build a stable meringue that won’t deflate.
- Avoid humidity — French meringue hates moisture; bake on a dry day for crisp meringue cookies.
Quick fixes
If the meringue looks off:
- grainy → whip longer so the sugar dissolves
- runny → whip more or add a little extra sugar
- cracking → lower the oven temperature
How to make french meringue
Whip the egg whites on medium-low speed until they look foamy and bubbly.
Increase the speed and beat just until soft peaks form.
Add the sugar little by little while mixing on medium speed until fully dissolved.
Beat on high speed until stiff, glossy peaks form, then use the meringue right away.
Baked meringue
Pipe small meringues onto a lined baking sheet and bake at 212°F / 100°C for about 1 hour until they lift easily.
Let them cool inside the oven with the door slightly open for perfectly crisp French meringue cookies.
Serving Suggestions
- Lemon meringue pie – Perfect for torching a glossy French meringue swirl.
- Eton mess – Crumble meringues with whipped cream + berries.
- Pavlova – Pipe a meringue nest and top with cream and fruit.
- Crispy meringue cookies – Pipe small shapes and bake low and slow.
- Chocolate-dipped meringues – Dip in melted chocolate for a sweet snack.
- Macaron shells – Use this French meringue to make French macarons.
Recipe Variations
- Chocolate meringue – Add cocoa powder.
- Flavored – Vanilla or almond extract.
- Colored – A drop of gel coloring.
- Acid swap – Lemon juice if no cream of tartar.
Recipe Questions
How do I know my French meringue is ready?
Stiff, glossy peaks that hold when you lift the whisk.
Can I flavor or color it?
Yes — add extracts or gel coloring at the end to avoid deflating the meringue.
Why is my meringue grainy?
The sugar didn’t dissolve fully — use superfine sugar and whip longer.
Why does it weep or ooze?
Overwhipping, humidity, or baking too hot.
Why is it cracking?
Oven too hot or cooling too fast — bake low and cool gradually.
More Meringue Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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French Meringue
- Total Time: 1 hour 10 minutes
- Yield: 30 meringues
Description
How to make a perfect French meringue — shiny, stable, and ready for piping (makes 25–30 small meringues or enough to fill an 8-inch / 20 cm pie).
Ingredients
- 100 g egg whites — 3–4 whites, room temperature
- 200 g caster sugar — extra-fine, dissolves faster
- (Optionnel : 1 pinch cream of tartar or ½ teaspoon lemon juice to stabilize)
Instructions
- Place the room-temperature egg whites in a stand mixer bowl with the whisk attachment. Beat on medium-low for 5 minutes until foamy.
- Increase speed slightly and whip to soft peaks.
- With the mixer running on medium, add the sugar 1 tablespoon at a time, waiting about 1 minute between each addition.
- Keep mixing 10 minutes until the sugar is fully dissolved (no grains).
- Whip on high for 5 minutes more until stiff, glossy peaks form.
- Use immediately or bake into meringue cookies.
Baked Meringue
- Preheat oven to 212°F / 100°C (fan). Line a baking sheet with parchment paper.
- Pipe small mounds of meringue onto the sheet, spacing them slightly.
- Bake 1 hour, until they lift easily from the paper.
- Let cool completely inside the oven with the door slightly open.
Notes
Storage: Store baked meringues at room temperature in an airtight container for 2–3 weeks.
Tips:
- Use room-temperature whites for maximum volume.
- Make sure the bowl and whisk are grease-free (wipe with vinegar).
- Use extra-fine sugar so it dissolves completely.
- Add a little lemon juice or cream of tartar to stabilize.
- Whip gradually, not full speed from the start.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 14
- Sugar: 3
- Sodium: 3
- Carbohydrates: 3
Miss popote
What can I say..... these meringues are so sweet and the photos are sublime as usual !!!!
Orienttale
Hello, thank you very much for this beautiful work. I need to know what type of icing tip is used to achieve this shape in the last photo, and congratulations again
Fadela
Hello and thank you , I used a round plain tip to make these meringues.
Fadela
Sandrine Roussey
Hello, how long can I keep these meringues?
Fadela
Hello, they can be kept for several weeks.
Emma Lou
This is the first time I've read about putting the sugar in the oven before incorporating it into the meringue.
It's amazing! Does it really make a difference?
I really like your blog, which I've just discovered =)
Lebourg-esteve
Great recipe, adding 1 dash of lemon to the egg whites guarantees success.