French meringue
10 servings
120 minutes
French meringue is an airy treat, embodying lightness and tenderness. Its history begins in the culinary traditions of France, where the art of pastry making reached perfection. This dessert made from whipped egg whites and powdered sugar has a surprising crispy crust while remaining soft inside like a cloud. A light caramel note adds special charm, and the addition of lemon juice and a pinch of salt makes the texture even more stable. French meringue is versatile: it is magnificent as a standalone dessert but also pairs beautifully with cream, berries, and fruits.
1
Pour the egg whites (preferably at room temperature) into the mixer bowl and start whisking with the whisk attachment, gradually increasing the speed to medium. Before whisking, add a couple of drops of lemon juice or a pinch of salt to the egg whites; they will make the foam stronger. But you can do without them.
- Egg white: 150 g
- Lemon: to taste
- Salt: pinch
2
When the egg whites become foamy and the liquid is no longer visible, start adding powdered sugar gradually in portions while continuing to whip at high speed. This will take about 2 minutes, but the exact time depends on the mixer; the mixture should turn white and the sugar should completely dissolve.
- Powdered sugar: 300 g
3
Beat the meringue for another 2-3 minutes or longer. The meringue is ready if the mixture is very glossy and smooth; it should hold together well on the whisk. It's important not to overbeat the egg whites to avoid losing gloss and becoming grainy.
4
Line a baking tray with parchment paper, and use a piping bag or two spoons to make 'domes' from the meringue. French meringue is very unstable, so it should be whipped just before putting it in the oven. Bake (or rather dry) the meringue in a preheated oven at 100–120 degrees 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 80 degrees. To check readiness, you can take one meringue out of the oven, cool it down, break it into pieces and see if the center is cooked through. To turn white meringue into a color similar to that of melted milk and give it a slightly caramel flavor (this type of meringue pairs well with buttercream), you can keep it in the oven a little longer.