Cookbook:French Meringue
Jump to navigation
Jump to search
| French Meringue | |
|---|---|
| Category | Meringue recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Also called common meringue, French meringue is a simple meringue made by whipping egg whites and beating in granulated sugar. It can be baked into cookies or a crispy base for pavlova, vacherin, or other desserts.
Ingredients[edit | edit source]
- 8 oz (250 g) egg whites
- ¼ tsp cream of tartar or a few drops lemon juice
- 8 oz (250 g) granulated sugar
- 8 oz (250 g) superfine sugar or sifted confectioners' sugar
Preparation[edit | edit source]
- Whip the egg whites and cream of tartar until they reach soft peaks.
- Add the first amount of sugar, little by little, while beating by hand or machine.
- Whip until stiff.
- Stop beating and fold in the remaining sugar, if used, with a spatula.
- Use as desired or in your recipe.