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Meringues

Name: Meringues
Prep time: 17 min
Cook time: 4 h
Total time: 4 h 17 min
Yield: 15 Meringues
Cuisine: French
Ingredients: 3 egg whites; 150 g caster sugar

A very simple recipe but which always impresses.

408 K 4.1/5 (143 reviews)

4 hours 20 min. difficulté

Easy

0.40 €

15 Meringues

2 Ingredients

Last modified on: June 10^th 2019

For 15 Meringues, you will need:

1 3 egg whites
2 150 g caster sugar
Total weight: 240 grams

Times for this recipe

Preparation: 20 min.

Cooking: 4 hours

All in all: 4 hours 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Beat egg- whites.

Stage 3 - ⌛ 2 min.

After about 2 minutes, add 2 tbs of caster sugar from 150 g caster sugar.

Stage 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.

And while still beating, incorporate the remaining sugar tablespoon by tablespoon.

Stage 6

You will get a very bright white mixture.

Stage 7 - ⌛ 5 min.

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

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.

Keeping: Some days in a closed metal box.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	150 RDI=10 %	0	620 RDI=30 %	2,590 RDI: 30 %
Per 100 g	1 RDI=1 %	60 RDI=6 %	0	260 RDI=10 %	1,080 RDI: 10 %
Per piece	0	10 RDI=1 %	0	40 RDI=2 %	170 RDI: 2 %