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 tsp 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