The french meringue is a preparation based on sugar and egg whites. It is one of the two main variants of meringue, along with Swiss and Italian meringue. Light and crumbly, it melts in your mouth, perfect to enjoy plain or filled with cream. It can be used to make different desserts, such as Meringata, Pavlova, macarons, or to decorate cakes. Crunchy outside and dry inside, it is truly delicious. I was inspired by several recipes, from the master Iginio Massari, to Tavolartegusto’s, and I ended up here. A curiosity: French meringue was invented in France in the 17th century, and thanks to its goodness and versatility, it has come down to us. Have fun preparing it
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 44 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 13.73 (Kcal)
- Carbohydrates 3.40 (g) of which sugars 3.37 (g)
- Proteins 0.18 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 3.03 (mg)
Indicative values for a portion of 5 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
French Meringue Ingredients
- 2 egg whites
- 2/3 cup sugar
- 2/3 cup vanilla powdered sugar
Tools for Meringue
- Electric whisk Moulinex HM450 PrepMix, Electric Whisk, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Gray
- Parchment paper
- Spatula
- Pastry bag SOGUDE Disposable Pastry Bags, 100 Pieces, Cream Preparation Kit with 7 Stainless Steel Nozzles and 5 Sealing Straps
- Stand mixer KitchenAid Stand Mixer with 39% off
Preparation of French Meringues
Let’s start with the egg whites, which must be fresh and at room temperature. Separate the yolks from the whites perfectly, there must be no yolk residue otherwise the foam could be compromised. That said, put the egg whites in a perfectly dry steel or glass bowl, froth with electric whisks, add the granulated sugar. Beat at maximum speed for 10 minutes.
You need to obtain a firm, glossy, and frothy mixture; if not, continue to beat until the right consistency.
Now add the sifted powdered sugar in 2 times, mix it by hand with a spatula from bottom to top. Preheat the oven to 212°F.
Begin to prepare the meringues on a baking sheet covered with parchment paper. Insert the meringue mixture into a pastry bag with the nozzle inserted, I used a star nozzle about 0.39 inches. You might buy a set of nozzles, so you can use the one you like best. Form the meringues by squeezing the pastry bag, about 0.79 inches apart from each other.
We are ready for baking; the meringues must not bake but dry in the oven. Use a static oven at a starting temperature of 212°F, then after about 20 minutes, lower it to 194°F. Bake for about 1 hour and 15 minutes; check occasionally, and if you see cracks, lower the oven to about 176°F.
After the indicated time, insert a wooden spoon in the oven, so there is an air gap, and continue baking for another hour. After this time, turn off the oven, leave the gap, and leave the meringues there for another 5 or 6 hours; this is the trick to have perfect meringues. So it’s best to prepare them the day before consumption. They can be stored for up to 2 months in a tin box, in a cool and dry place
Meringues can also be colored. Once the mixture is ready, you can add a pinch of coloring, use powder or gel coloring, always mixing from bottom to top.
Once ready, store them in an airtight container for a long time
