French meringue

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make meringue? I prefer to age the whites, as the meringue from such whites turns out smoother and denser. To age the whites, break the eggs (I took category C1 eggs), separate the whites from the yolks, do this carefully so that the yolk does not get into the whites, this is important, otherwise the meringue will not whip up. Place the whites in a container, cover it with a lid and put it in the refrigerator for a couple of days.

2. STEP 2

   

   The bowl in which the whites will be beaten and the mixer whisks must be perfectly clean and non-greasy. Choose a deep bowl so as not to create splashes when whipping. Pour the whites into a bowl, add a pinch of citric acid.

3. STEP 3

   

   Start beating at low speed, add powdered sugar little by little, by the way, you can replace it with regular sugar, but I still prefer powdered sugar - it dissolves faster. For one part of protein, take two parts of powdered sugar. Beat for 5 minutes, then increase speed and beat for another 10 minutes.

4. STEP 4

   

   The finished meringue should be smooth and shiny.

5. STEP 5

   

   If you lower the beaters of the mixer into the meringue and then lift it up, a “beak” will form.

6. STEP 6

   

   Meringue can be painted in any color of your choice. I usually use dry dyes. Place the meringue into a piping bag.

7. STEP 7

   

   Place the meringues on a baking sheet covered with baking paper, I used the open star, closed star and nozzle number 32. I dried the meringues at 90 degrees for an hour and a half, heating mode top/bottom without convection. You may need a little more time or less time, depending on your oven. The finished meringues should come off the parchment easily and not stick to your hands. Don't rush to take them out of the oven, but let them cool there.

Comments on the recipe

Anna Slavina

30.11.2023

5

I think you will like another recipe of mine - meringue on a stick.

Corason

30.11.2023

4.6

I liked the French meringue because it was easy to prepare; all the ingredients were available. When I prepared the meat soufflé, I only used the yolk and left the white. So the idea came to make a dessert for the child. Beat the egg whites, adding powdered sugar. I also added a little citric acid. I didn't use dyes for my own reasons. Beat until white stable peaks form. Using a homemade bag, I placed mini meringues on deco with parchment. I dried the meringue as described in the recipe for an hour and a half. I didn’t even have time to take a photo of the presentation, the little one started eating bezes right off the baking sheet. How he liked them! They dried perfectly, lost their shape a little, but they were very tasty. The French meringue turned out crispy and sweet. I will be making this again) Great recipe! Many thanks to the author!