How to Make French Meringue

French Meringue can be used in many applications but it is known to be best for baking.

It is easy to pipe various shapes for cookies and dessert shells such as the ones I used on my

Lemon Creme Tart.  

You can mix it with nuts and create a base for a cake, gateau, or entremet.

French meringue must be baked correctly or the texture will be off and it will be very difficult to handle.

It can be very fragile

As soon as you make the meringue, it should be piped immediately or the egg whites may start to separate from the sugar

It should also be baked immediately after forming.

This type of meringue should not be added to fillings that will be eaten raw, unless the eggs are made with pasteurized egg whites

I’ve used French meringue to make many desserts and decorations.  Have fun with it and enjoy the recipe below.

French Meringue
240ml (1cup) egg whites, at room temperature
1 pinch cream of tartar
455g (1lb) granulated sugar

– In a bowl of a mixer with a whip attachment, on medium speed, whip the egg whites and the cream of tartar to a thick foamy consistency

While still on medium speed, gradually add the sugar a little at a time, untill all of the sugar is incorporated. Turn the speed up to medium-high and whip until the meringue is at stiff peaks and very shiny.

DO NOT OVERMIX

If using food coloring, add before reaching stiff peaks.  Also, use powedered or pastes food colors. The liquid versions will add more moisture.

Immediately pipe or spread the meringue to the desired shape.  Bake at 200F – 210F until dry or very low oven temp overnight.