Ingredients for Real French Meringues
- 4 large egg whites
- 200g granulated sugar
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How to Make Real French Meringues
- Preheat oven to 100°C (200°F).
- Line a baking sheet with parchment paper. Lightly grease with butter or use a silicone baking mat.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 200g of granulated sugar, one tablespoon at a time, while continuing to whip at medium-high speed until stiff, glossy peaks form (this should take about 5-7 minutes). The mixture should be smooth and shiny, like satin.
- Transfer the meringue mixture to a piping bag fitted with a large round tip.
- Pipe desired shapes onto the prepared baking sheet, leaving space between each meringue.
- To prevent cracking, prop the oven door slightly ajar using a wooden spoon or a similar utensil.
- Bake for 2-3 hours, or until the meringues are completely dry and crisp. They should easily peel off the parchment paper.
- Allow the meringues to cool completely on the baking sheet before serving.
- Store cooled meringues in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
0g
Carbs
2g
