Meringues


Meringues
A very simple recipe but which always impresses.
319,7934.2/5 for 130 ratings
Grade this recipe:

Last modified on: June 10th 2019

For 15 Meringues, you will need:

Change those ingredients for: 5 Meringues 15 Meringues 30 Meringues 45 Meringues

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
17 min.4 hours4 hours 17 min.
Keeping: Some days in a closed metal box.
At what time?
  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Meringues : Photo of step #1
Begin by putting 3 egg whites in a bowl, if you no longer remember how many you have, weigh: an egg-white weighs about 30 grammes.

Then weigh 150 g caster sugar (50 grammes per egg-white needed), to use later for making meringues.

Stage 2 - 3 min.
Meringues : Photo of step #2

Stage 3 - 2 min.
Meringues : Photo of step #3
After about 2 minutes, add 2 tbs of caster sugar from 150 g caster sugar.

Stage 4
Meringues : Photo of step #4
Continue beating until egg whites are firm.

A very old knack to know if egg white are beaten sufficiently: you can put a whole egg onto them and it will stay on the surface.

Another old saying: " egg whites are never beaten enough ".

Stage 5 - 2 min.
Meringues : Photo of step #5
And while still beating, incorporate the remaining sugar tablespoon by tablespoon.

Stage 6
Meringues : Photo of step #6
You will get a very bright white mixture.

Stage 7 - 5 min.
Meringues : Photo of step #7
Put mixture in small heaps on a non-stick baking sheet (with 2 tablespoons for example).

Then put in the oven at 100°C or 212°F for 4 - 6 hours or better, overnight.

If you cook in a wood-fired oven, cook overnight.

Note: You can decorate meringues before baking by sprinkling them with flaked almonds, and/or with a pinch of cocoa powder.

Stage 8 - 4 hours
Meringues : Photo of step #8
After cooking, place hot on a rack to cool.

Keep in an airtight tin.

Remarks

This kind of meringue is also called "French meringue" or "raw meringue", which is different from Italian or Swiss meringue.

Keep in mind that meringues must dry rather than cook: a cool oven and a long cooking time is needed, if you want to make very white meringues like in bakeries. The quicker and hotter the cooking, the browner they will be.

You can also use a forcing bag to make more evenly or decoratively shaped meringues.

Caster sugar or icing sugar make no difference.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
618 Kcal or 2,587 Kj5 gr150 gr0 gr
31 %2 %14 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
258 Kcal or 1,080 Kj2 gr63 gr0 gr
13 %1 %6 %0 %
Per piece
Energetic valueProteins CarbohydratesFats
41 Kcal or 172 Kj< 1 gr10 gr0 gr
2 %<1 %1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Praline, Sweetcrust pastry (pâte sablée), Almond macaroon cake, Minted Melon, Chocolate cream, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Piped petits-fours, Oat financiers for Louise, Walnut paste, Eton mess, ... All

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