French meringues are little white treats light as clouds. Great to enjoy on their own or to use for decorating cakes, smoothies and ice creams. They are beautiful, crisp, white or colored and making them at home is really simple because they have only two ingredients: egg whites and sugar. Just follow a few tips and voila, they’re ready. Find me on my Facebook page, on my Instagram profile, on TikTok, on Pinterest and on my YouTube channel with my videos — leave a hello and a comment.
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- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking time: 2 Hours
- Portions: 25
- Cuisine: Italian
- Energy 33.08 (Kcal)
- Carbohydrates 8.36 (g) of which sugars 8.36 (g)
- Proteins 0.43 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 7.24 (mg)
Indicative values for a portion of 6 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 for French meringues
- 3 large egg whites (≈100 g / 3.5 oz) egg whites
- 1 cup (≈200 g / 7 oz) granulated sugar
- to taste lemon juice
You will need
- Electric hand mixer
- Stand mixer with whisk attachment
- Bowl
- Piping bag
- Spatula
How to make French meringues
First of all, separate the yolks from the whites carefully: there must be no trace of yolk in the whites, otherwise they won’t whip properly because of the fat.
Pour the egg whites into a glass or stainless steel bowl and start whipping with the mixer at medium speed. Add the sugar in three stages: add the first portion when the whites begin to turn opaque, continue beating for one minute while increasing the speed. Then add the second portion of sugar and continue whipping for a couple of minutes, then add a few drops of lemon and the final portion of sugar.
Keep whipping until you obtain a dense, homogeneous meringue that doesn’t drip off the beaters.
Line a baking tray with parchment paper, fill a piping bag fitted with a star tip and pipe out the meringues, spacing them apart. Bake the meringues in a preheated conventional oven at 176°F for about 2–3 hours, depending on the size of the meringues you’ve made.
When baking is complete, let them cool before serving.
Susy’s Tip
Let the meringues dry with the oven turned off.
Don’t overdo it, I recommend: they’re very caloric and you might feel like eating one after another.
Storage
Meringues should be stored in a closed tin box or a glass jar at room temperature.
