How to make French meringue. The key ingredient to many recipes French meringue is simple to whip up once you know how.
How to make French meringue. Have you ever wanted to whip up your own meringue kisses or had a craving for pavlova and wanted to make it from scratch. French meringue is reletivley simple to make once you understand the basics
French meringue starts out life as egg whites at room temperature, whisked until small bubble start to form, these bubbles are very important as they build the eggs stability. Caster sugar is then added whilst continuing to whisk until the sugar has been completly dissolved and the mixture has formed stiff peaks. The meringue is then baked on a low temperature and left to cool with the oven turned off to cool completly and dry out.
When making meringue I always use a 2:1 ratio of sugar to egg whites. I find it useful to weigh out the egg whites first then weigh out double the amount of sugar. I always heat my sugar when making meringue, this helps creates a stable glossy meringue.
- 150 g egg whites room temperature
- 300 g caster sugar
- Pre heat your oven to 200C and line a baking tray with parchment paper.
- Add the sugar to the tray and pop into the oven, heat the sugar for 8 minutes whilst you whisk your egg whites.
- Add the egg whites to the bowl of a stand alone mixer, whisk them on a slow speed until small air bubbles begin to form.
- Slowly increase the speed until whisking at full power. Continue to whisk until stiff peaks form.
- Remove the sugar from the oven and turn it down to 140C.
- With the mixer running, slowly add the sugar 1 tablespoon at a time until it has all been incorporated.
- To test the sugar has been dissolved, rub a little of the meringue between your fingers and if it feels smooth it has dissolved. If it feels gritty keep whisking.
- You are looking for a thick, glossy and stiff meringue.
- To make meringue kisses, transfer the mixture to a piping bag fitted with a large piping tip, plain round or star.
- Pipe small swirls of meringue onto a lined baking tray and bake at 140C for 35-45 minutes or until the outer shell is hard and they easily come away from the baking paper.
- Turn off the oven and leave the door popped open and leave the meringues in the oven to cool completely and dry out.
This recipe works the same for pavlova, just increase the cooking time as the meringue gets large.
And there you have it it, my ultimate guide on how to make French meringue. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.