French Meringues are a basic pastry preparation made with two ingredients: egg whites and powdered sugar. Today we'll share a foolproof meringue recipe for light and crumbly meringues. French meringue is very quick to make because the egg whites and sugar are cold-processed, unlike the Italian method, where the egg whites are pasteurized with a syrup of water and sugar.
Making meringue at home requires just a few steps, but it's important to start with room-temperature egg whites.
The secret to glossy meringues? Add a few drops of lemon juice to the beaten egg whites. This will ensure a stable meringue with the right consistency, and will also reduce the eggy smell.
Meringues are perfect crumbled into hot chocolate or used to garnish cakes, parfaits, and desserts. You can also make smaller meringues, which will reduce cooking times.
What is The Difference Between French and Regular Meringues?
French meringue is the simplest and most traditional style: it’s made by whisking raw egg whites with granulated sugar until light, glossy, and firm. Because the sugar isn’t cooked, French meringue is the most delicate of the three classic types and is typically baked low and slow to dry it out.
By contrast, “regular” meringue in American home kitchens often refers to Swiss or Italian meringue, both of which involve heating the sugar (or the sugar-and-egg mixture) to create a more stable foam. Swiss meringue is gently warmed over a bain-marie before whipping, while Italian meringue uses hot sugar syrup poured into the whites. The result is a sturdier, silkier meringue that holds up better for frosting, piping, or torches—where French meringue is best for airy cookies and soufflés.
Ingredients
How to Make French Meringues
The process for making meringues is very simple. For perfect results, use egg whites at room temperature and use a glass or stainless steel bowl, avoiding plastic. So, start with the recipe: first, separate the yolks from the whites.
The process for making meringues is very simple. For perfect results, use egg whites at room temperature and use a glass or stainless steel bowl, avoiding plastic. So, start with the recipe: first, separate the yolks from the whites.
Start working the egg whites with an electric whisk at medium speed.
Start working the egg whites with an electric whisk at medium speed.
As soon as a light foam begins to form, add a few spoonfuls of icing sugar. It is important to add the sugar in several additions, so that it mixes perfectly.
As soon as a light foam begins to form, add a few spoonfuls of icing sugar. It is important to add the sugar in several additions, so that it mixes perfectly.
Before adding the last part of the sugar, add a few drops of lemon juice to the whipped egg whites. Lemon gives the meringue its glossy shine and perfect consistency.
Before adding the last part of the sugar, add a few drops of lemon juice to the whipped egg whites. Lemon gives the meringue its glossy shine and perfect consistency.
Continue to whisk until you obtain a thick, glossy meringue.
Continue to whisk until you obtain a thick, glossy meringue.
At this point, transfer the mixture into a piping bag with a star-shaped nozzle and form many uniform tufts, well spaced apart, on a baking tray lined with baking paper.
At this point, transfer the mixture into a piping bag with a star-shaped nozzle and form many uniform tufts, well spaced apart, on a baking tray lined with baking paper.
Meringues are cooked in a convection oven at a temperature between 195/90 and 250°F/120°C and for a fairly long time. We cooked the meringues in a convection oven for three hours at 195°F/90°C. Remember that cooking times also depend on the size of the meringues. When the meringues are crispy and dry, turn off the oven and let them cool for a few hours, or better yet, overnight in the turned-off oven.
Meringues are cooked in a convection oven at a temperature between 195/90 and 250°F/120°C and for a fairly long time. We cooked the meringues in a convection oven for three hours at 195°F/90°C. Remember that cooking times also depend on the size of the meringues. When the meringues are crispy and dry, turn off the oven and let them cool for a few hours, or better yet, overnight in the turned-off oven.
The meringues are ready to serve.
The meringues are ready to serve.
Cooking Tips
- If you want to make colored meringues, you can add gel or powdered food coloring. Avoid liquid food coloring, however, as it could compromise the final consistency.
- Alternatively, for a more indulgent version, you can add a little bitter cocoa powder or dip the meringues in melted chocolate.
How to Store Any Leftovers
Alternatively, they can be stored at room temperature, inside a tin box or under a glass bell jar, for about 15 days.
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