French Meringue
A guide to making the perfect meringue with tips on mixture, baking temperature, and timing.
dessertbaking
gluten-freenut-freevegetarian
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥛Dairy & Eggs(2)
- Cream of Tartar (1/8th tsp per 2 egg whites)
- Egg White
🫙Pantry Staples(2)
- Caster Sugar
- Vanilla Extract
🧂Spices & Seasonings(1)
- Salt
👨🍳 Instructions
- 1
Use a ratio of 2:1 sugar to egg white.
- 2
Add cream of tartar, vanilla extract, and salt to taste.
- 3
Mix until stiff peaks form.
- 4
Bake at the ideal temperature based on size.
💡 Pro Tips
- ✓Whip egg whites at medium speed (speed 6 on KitchenAid) rather than high speed to create smaller, more stable air bubbles that won't collapse during baking.techniqueMedium speed mixing
- ✓Add sugar gradually in 3-4 additions once soft peaks form, allowing 30-45 seconds between additions so sugar fully dissolves and doesn't weep syrup during baking.timing30-45 seconds between additions
- ✓Ensure your bowl and beaters are completely grease-free by wiping with white vinegar or lemon juice, as even 0.1% fat content will prevent proper foam formation.equipment0.1% fat threshold
- ✓Bake meringues at 200°F (93°C) for small cookies or 225°F (107°C) for large pavlovas to slowly dehydrate without browning the proteins through Maillard reactions.technique200°F small / 225°F large
- ✓Test doneness by gently lifting a meringue - it should release cleanly from parchment without sticking, indicating moisture content has dropped below 5%.timingBelow 5% moisture
Cuisine: french
Be the first to rate
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
French Meringue
A guide to making the perfect meringue with tips on mixture, baking temperature, and timing.
dessertbaking
gluten-freenut-freevegetarian
📝 Ingredients
🥛Dairy & Eggs(2)
- Cream of Tartar (1/8th tsp per 2 egg whites)
- Egg White
🫙Pantry Staples(2)
- Caster Sugar
- Vanilla Extract
🧂Spices & Seasonings(1)
- Salt
👨🍳 Instructions
- 1
Use a ratio of 2:1 sugar to egg white.
- 2
Add cream of tartar, vanilla extract, and salt to taste.
- 3
Mix until stiff peaks form.
- 4
Bake at the ideal temperature based on size.
💡 Pro Tips
- ✓Whip egg whites at medium speed (speed 6 on KitchenAid) rather than high speed to create smaller, more stable air bubbles that won't collapse during baking.techniqueMedium speed mixing
- ✓Add sugar gradually in 3-4 additions once soft peaks form, allowing 30-45 seconds between additions so sugar fully dissolves and doesn't weep syrup during baking.timing30-45 seconds between additions
- ✓Ensure your bowl and beaters are completely grease-free by wiping with white vinegar or lemon juice, as even 0.1% fat content will prevent proper foam formation.equipment0.1% fat threshold
- ✓Bake meringues at 200°F (93°C) for small cookies or 225°F (107°C) for large pavlovas to slowly dehydrate without browning the proteins through Maillard reactions.technique200°F small / 225°F large
- ✓Test doneness by gently lifting a meringue - it should release cleanly from parchment without sticking, indicating moisture content has dropped below 5%.timingBelow 5% moisture
Cuisine: french