Foolproof French Meringues are light and airy white treats, also known as spumini, made with only 3 ingredients: egg whites, sugar, and a few drops of lemon juice. Today I’ll share the perfect recipe along with some tips on how to whip egg whites. After my experience with the Christmas Pavlova, where I had to discard two attempts before finding the correct method, I thought of preparing meringues to make this process easier for you.
At first glance, it may seem complicated, but I assure you that by following the doses and steps to the letter, you too will achieve white, feather-light meringues that melt in your mouth. It’s a quick recipe, the classic French one that comes together in no time. You can make it with a stand mixer, but an electric hand mixer will work just fine.
The first tip I’ll leave you is to forget about adding the famous pinch of salt. It’s one of the reasons that could cause the egg whites to deflate. Another suggestion is to use egg whites at room temperature. Also, an important detail is to be careful when separating the yolks from the whites. There should be no traces of yolks in the whites, as the fat content can compromise the recipe’s success.
I’ve left you some information here, the most important ones. In the recipe, I’ll explain all the steps to whip egg whites perfectly. Curious to try? Then let’s head to the kitchen because the french meringues will be ready in a click!
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- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 13.50 (Kcal)
- Carbohydrates 3.29 (g) of which sugars 3.27 (g)
- Proteins 0.18 (g)
- Fat 0.01 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 3.01 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 oz egg whites
- 1 tsp lemon juice
- 1.76 oz granulated sugar
- 1.76 oz powdered sugar
Tools
- Stand Mixer
- Baking Sheet oven
- Parchment Paper
- Piping Bag
Steps
First, remove the eggs from the refrigerator a couple of hours before making the recipe. They need to be at room temperature. Separate the yolks from the whites and transfer the whites into the stand mixer bowl. Alternatively, you can use an electric hand mixer. Start whisking the egg whites on low speed, and as soon as they start to foam, add the lemon juice. This ingredient, along with the starch in the powdered sugar, which will be added later, helps give structure to the whipped mass.
Increase the speed and work these two ingredients with the stand mixer or electric hand mixer for a couple of minutes. Then, add the granulated sugar. Do this in 3 or 4 additions, adding the sugar a little at a time. Wait a couple of minutes before adding the next portion of sugar. Granulated sugar takes some time to dissolve. It’s a step that requires time, but you’ll see that the result will be worth it.
Now add the powdered sugar in the same way you added the granulated sugar, and continue to whip the ingredients for a few minutes at high speed. The egg whites will be well-whipped when you obtain a frothy and glossy mass. To check if they are whipped correctly, you can detach the beaters from the mixture. Lifting them should create a peak with a tip.
Now you just need to transfer everything into a piping bag with a star nozzle. If you don’t have one, you can simply cut the tip of the piping bag with scissors, making a sufficiently large hole.
Lay the parchment paper on a baking sheet and form dollops 1.2 inches in diameter, well spaced apart. Bake in a preheated oven at 230°F (110°C) with static function for 2 hours.
After the baking time, slightly open the oven and let the spumini cool completely. They will be properly baked if they easily detach from the parchment paper and feel light. The French meringues are ready! Enjoy them as is or use them to make semifreddos.
Storage and Tips for French Meringues
Meringues can be stored for 3 to 4 days in a cool, dry place in a container with a lid.
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FAQ Questions and Answers for French Meringues
Why does it take so much sugar to make them?
The rule is that the sugar should be double the weight of the egg whites.
Why shouldn’t I add the pinch of salt?
Even though initially the foam forms more easily with the addition of a pinch of salt, the salt actually destabilizes the structure of the meringues and consequently causes them to deflate.
How do I know if the meringues are cooked?
You need to try lifting them off the parchment paper. If they come off easily, they are cooked. If they resist, then you need to continue baking.
Why aren’t the egg whites whipping up to stiff peaks?
First, check that there is no grease or fat residue in the bowl where you are whipping the egg whites. Make sure there are no traces of yolk in the egg whites. The yolks are rich in fat and prevent the egg whites from whipping properly.
