French Meringue

One of the easiest of the 3 fundamental meringues to make. Egg whites and sugar are simply whisked to stiff peaks and baked to dry out completely. Unlike most traditional recipes, this version sees the addition of icing sugar and corn flour to aid with the drying process. This can be omitted if you prefer, however it depends on the application.

French meringue is also known as 'cold' meringue. Unlike Swiss or Italian meringues, the egg whites aren't heated during the process which means that French meringue has to be baked before consumption.

It forms the base of many desserts such as the British Eton Mess, Vacherin, Oefs a la neige, and even some mousses.

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French Meringue

Prep Time 10mins

Yield - +-150g

Cooking Time - 1hr

Ingredients

• 50g Egg Whites

• 50g Castor Sugar

• 50g Icing Sugar

• 15g Corn Flour

Method

1. Preheat oven to 100°C.

2. Add the egg whites to a clean, grease free bowl.

3. Whisk until egg whites begin to become foamy

4. Slowly start adding the sugar while the mixer is whisking.

5. Whisk until all the sugar has dissolved and the egg white have reached stiff peaks.

6. Sift together the icing sugar and corn flour. Carefully fold this into the meringue.

7. Place into a piping bag and use as desired.

8. Bake until completely dehydrated with no colour +- 60mins depending on the size of your meringues

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Notes

This recipe has added icing sugar and cornflour to help with the drying out process. Feel free to replace the icing sugar with castor sugar if you will not be dehydrating the meringue for the likes of meringue kisses, pavlova, ect.

The mixture can easily be coloured however you like with gel food colouring.