FRENCH MERINGUES

This method for making French meringues has a ‘mystery’ ingredient that yields a crisp and crunchy meringue that is never sticky in the middle. Perfect to go with fresh strawberries

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FRENCH MERINGUES
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This southern girl thought there was no way to have a meringue that wasn't sticky in the middle. That is, until this French method was discovered. These can even be done on a rainy day. I think it is all about the powdered sugar!
FRENCH MERINGUES
Print Recipe
This southern girl thought there was no way to have a meringue that wasn't sticky in the middle. That is, until this French method was discovered. These can even be done on a rainy day. I think it is all about the powdered sugar!
Ingredients
Servings: depends on size
Instructions
  1. Preheat the oven to 200 F. Place the egg whites in a large mixing bowl with a pinch of salt and 1 tablespoon granulated sugar. With an electric mixer, start at medium speed and beat for 3 minutes, then increase the speed to high and add 1 tablespoon more sugar. When the egg whites are very stiff, add the remaining ½ cup granulated sugar and beat for 30 seconds longer. By hand, gently fold the powdered sugar into the egg
  2. Using a pastry bag, pipe the meringue onto parchment lined (or grease and heavily flour pans) baking sheets. Place in preheated oven and bake for 2-2 ½ hours, being careful not to let them brown. Remove from oven and let cool. Store in air tight tin. Will keep 1-2 weeks at room temperature.
Recipe Notes

[recipe]MaryJames dishes it out: Egg whites should be at room temperature for greater volume. Forget to get them out of the refrigerator? Just place them in a bowl of warm water for 5 or 10 minutes. Bowls and utensils used for beating egg whites must be impeccably clean and grease free. And finally, there should be not traces of yolk in the whites.

The flat roux whisk is perfect for folding egg whites.  It goes more quickly and egg whites are not deflated.

 

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