French meringues

    4 hours 20 min

    This is the recipe for one of the three varieties of meringues: French, Italian and Swiss. Let's say among the three this is the easiest, a really approachable recipe which will still give you a sweet white treat.


    Merseyside, England, UK
    2 people made this

    Serves: 6 

    • 2 egg whites, room temperature
    • 120g icing sugar
    • few drops lemon juice

    Prep:20min  ›  Cook:3hr  ›  Extra time:1hr cooling  ›  Ready in:4hr20min 

    1. Place your egg whites into a bowl with tall sides, squeeze a few drops of lemon juice in it and add 12g of the sugar, then start whisking at high speed.
    2. When the egg whites start to form soft peaks, add half of the remaining sugar; continue whisking for 1 minute, then pour the remaining sugar in and whisk well.
    3. When the mixture is shiny and firm, it is ready. It usually takes 5 to 6 minutes of whisking after adding the last lot of sugar, but this depends of the temperature of your egg whites, on the amount of sugar you put in and on the shape of the bowl you are using. It has to be able to stand firm and not fall down if you tip the bowl upside down.
    4. Transfer the mix into a sac à poche (pastry bag) and pipe your meringues onto a baking tray lined with greased parchment.
    5. Bake in a preheated oven at 100 C / Gas 1/4 for 3 hours with the tray on the bottom rack and put a tiny ball (made of aluminium foil) in between the oven and the oven door to make sure the steam comes out and the meringue does not brown on top. They must remain white and pure.
    6. The meringue does not need to bake, but just to get dry (get rid of the water), so once they are ready, turn off the oven and leave them inside the warm oven to cool for an hour or so. Then enjoy your meringues with whipped cream or garnish a cake with them.


    It is very important that the egg white is at room temperature, otherwise will take much longer to whisk. Also, the ratio between egg white and sugar should be always 1:2, but the more sugar you put in, the longer it will take to whisk and more importantly to cook, because the sugar binds the water and the process of cooking the meringues is actually a drying process rather than cooking.

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