French meringue is a staple technique in French baking and pastry. Made of just egg whites and sugar, it has a light and airy texture and is used as a base for many desserts like mousse, macarons, sponge cakes, and pie toppings.
It seems intimidating – yes, but with the right tools and guidance, you’ll be whipping up smooth and graineless French meringues in no time.
Tools you’ll need
- A mixing bowl, or the bowl of a stand mixer
- A hand mixer or your stand mixer and its whisk attachment
- A handy silicone spatula
- A measuring scale
Check out this article for essential tools used in French baking.
Ingredients
- 3 egg whites (room temperature!)
- 150g of sugar
Instructions
- Step 1 – Prepare your mixing bowl
Make sure your mixing bowl and whisk are squeaky clean and dry. Grease or moisture can prevent the eggs white from whipping properly.
- Step 2 -Whip the egg whites
Add the egg whites to your bowl. Begin whisking on medium speed until the mixture becomes foamy and you can see traces of your whisk forming.
- Step 3 – Gradually add your sugar
Lower the whisk speed slightly and add the sugar little by little, letting it mix into the egg whites before adding more. This allows the sugar to incorporate and creates a smooth and stable meringue.
- Step 4 – Continue whisking
Keep whisking at medium speed until soft and smooth peaks form and the meringue becomes thick and glossy. The mixture should hold its beak shape when the whisk is lifted from the bowl.
- Step 5 – Use or bake
French meringue can be used immediately in recipes or baked at a low temperature (180°F for 1h30 or more) for crisp meringue desserts or decorations.
- Pro Tips
Ideally, once you begin to whisk a meringue, you don’t stop until it reaches smooth peaks. Do not hesitate to check on your meringue at first, with time and practice you’ll be able to tell when your meringue is at the right texture without stopping your whisk.
Always use clean equipment, small amounts of grease can affect the texture of the meringue.
Add the sugar gradually instead of all at once to avoid graining.
Avoid overwhipping, which can cause the meringue to become to stiff and dry.
