French Meringue

Description

French meringue is a classic dessert made from whipped egg whites and sugar, creating a light and airy texture. This versatile treat can be used to top pies, as a base for pavlova, or simply enjoyed on its own. It’s essential to use room-temperature egg whites and to ensure that no yolk is mixed in, as this will help achieve the perfect stiff peaks. Perfect for any occasion, this delightful meringue can be flavored with vanilla, almond, or lemon to suit your taste.

Ingredients

• Egg white - 5.3 oz
• Powdered Sugar - 10.6 oz
• Lemon - to taste
• Salt - a pinch

Step by Step guide

Step 1

Pour the egg whites (preferably at room temperature) into the mixing bowl and start whipping them using the whisk attachment, gradually increasing the speed to medium. Before whipping, add a couple of drops of lemon juice or a pinch of salt to the egg whites; they will help make the foam stronger. However, you can do without them.

Step 2

When the egg whites are foamy and no liquid is visible, start adding the powdered sugar gradually, incorporating it in portions while continuing to beat at high speed. This will take about 2 minutes, but the exact time may vary depending on the mixer. The mixture should become white, and the sugar should be completely dissolved.

Step 3

Whip the meringue for another 2–3 minutes or longer. The meringue is ready when the mixture is very glossy and smooth, and it should hold its shape well on the whisk. It is important not to overwhip the egg whites, as this can cause them to lose their shine and become grainy.

Step 4

Line a baking sheet with parchment paper, and using a piping bag or two spoons, shape the meringue into 'domes.' French meringue is very unstable, so it should be whipped just before placing it in the oven. Bake (or rather, dry) the meringue in a preheated oven at 100–248°F for about one and a half to two hours. If the oven heats unevenly and the meringue starts to darken too quickly, reduce the temperature to 176°F. To check for doneness, you can take one meringue out of the oven, let it cool, break it into pieces, and see if the center is cooked through. If you want the meringue to turn from white to a color resembling caramelized milk and develop a slightly caramel flavor (this type of meringue pairs very well with buttercream, for example), you can keep it in the oven a little longer.

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