Recipes & sweet treats
The French meringue is the simplest of the three types of meringues, but also the most delicate to master. Unlike its Italian and Swiss cousins, it does not require cooking the sugar, which makes it accessible to beginners while still requiring a certain technique...
The French meringue is the simplest of the three types of meringues, but also the most delicate to master. Unlike its Italian and Swiss cousins, it requires no sugar cooking, making it accessible for beginners while demanding precise technique. Discover all the secrets to successfully prepare this iconic French pastry.
Prep time
15 min
Cook time
150 min
Total time
165 min
Servings
30
Instructions
Preheat oven to 90°C. Degrease the mixing bowl and beaters with white vinegar then rinse.
Separate the whites from the yolks by cracking each egg separately. Make sure there is no trace of yolk remaining.
Whip the egg whites: slow speed for 1 minute, then medium speed for 3-4 minutes until they turn white.
Add the sugar in 3 additions, beating for 2 minutes between each addition at high speed.
Finish at maximum speed for 1 minute to get a shiny and smooth meringue.
Pipe onto parchment paper in 4 cm spirals, spaced 3 cm apart using a piping bag with round tip.
Bake for 2 hours 30 minutes with the oven door ajar and a wooden spoon wedged in. The meringues should peel off easily.
