French meringues are sweet, white, and light as clouds. They are great to enjoy on their own or to use for decorating cakes, smoothies, and ice cream. They are very beautiful, crumbly, 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 are ready. See you on my Facebook page, on my Instagram profile, TikTok, on Pinterest and on my YouTube channel with my videos for a greeting 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 the French Meringues
- 3.53 oz egg white
- 7.05 oz sugar
- as needed lemon juice
You will need
- Electric Whisk
- Stand Mixer with wire whip
- Bowl
- Piping Bag
- Spatula
Preparing the French Meringues
First, I carefully separate the yolks from the egg whites ensuring there is no yolk in the whites, otherwise they won’t whip up because of the fat.
I pour the egg whites into a glass or steel bowl and start whisking at medium speed. I add the sugar in three stages: the first when the egg whites start to turn white, and continue whisking for another minute, increasing the speed. Then I incorporate the second portion of sugar, continue whisking for a couple of minutes, then add a few drops of lemon juice and the last portion of sugar.
I continue whisking until the meringue is dense, smooth, and does not drip from the whisk.
I prepare the baking sheet by lining it with parchment paper and fill a piping bag with a star tip to create the meringues, leaving them spaced apart. I bake the meringues in a preheated static oven at 176°F for about 2/3 hours, depending on the size of the meringue we made.
Once cooked, I let them cool before serving.
Susy’s Tip
Let the meringues dry in the oven once it’s off.
Don’t overindulge, please; they are very caloric and irresistible.
Storage
Meringues should be stored in a tin box or glass jar at room temperature.
Meringues should be stored in a tin box or glass jar at room temperature.
