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Blog - Recipes
Type: Basic
Serves: 250 g (9 oz)
Difficulty: medium
Preparation time: 20 min
Baking: oven 95°C - 200°F
Baking time: 2-3 h
Special diet: gluten-free, fat-free, lactose-free, vegetarian
egg whites 120 g (4 oz) (n°4)
white sugar 120 g (4 oz)
icing sugar 120 g (4 oz)
French Meringues
French meringues, like with the Italian Meringue and the Swiss meringue, is simply composed by egg whites and sugar. In the case of French meringue, the egg white is whipped at room temperature, and then baked in the oven to obtain the classic crispy meringues.

How to make French Meringues
Preheat oven to 200 degrees F (95 degrees C).
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing.
Add icing sugar gradually and mix gently with a rubber spatula.
Transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Tips and Tricks
The sugar.
Sugar is responsible for the structure and crunchiness of the meringue after cooking. To make French Meringues you can use white (granulated) sugar, icing sugar or a part of white sugar and a part of icing sugar. The white sugar will make the meringues a little more wrinkled, with the presence of sugar crystals; while the icing sugar will make the meringues more smooth and resistant. I prefer to use a part of granulated sugar to whip the egg whites, which will melt during whipping, and a part of icing sugar to be added by hand. The amount of sugar can also vary: increasing the dose of sugar you'll increases the resistance of the meringues (the classic recipe has a part of egg white and three parts of sugar).
The egg white does not whip.
To obtain a perfect meringue, use egg whites at room temperature. All the equipment used to whip the egg whites should be perfectly clean and degreased. Whip at medium-maximum speed and add the sugar in 2-3 portions.
How to bake French Meringues.
The French Meringues is baked in the oven, but more than a real cooking, they are dried. The oven temperature should not be too high, otherwise the meringues can crack and turn yellow. The cooking time varies according to the shape and size of the pieces to be cooked: the cooking time increases as the dimensions increase. The meringue is cooked when it is completely dry and crisp. It must not have a moist or 'chewy' center, in that case it means that it is not cooked completely, so it must still be cook more.

It can be stored for up to 30 days in an airtight container.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Angel Food Cake, Chiffon Cake

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