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Meringues

A very simple recipe but which always impresses.

324,0424.2/5 for 132 ratings

Grade this recipe:

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

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
17 min.	4 hours	4 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?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
618 Kcal or 2,587 Kj	5 gr	150 gr	0 gr
31 %	2 %	14 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
258 Kcal or 1,080 Kj	2 gr	63 gr	0 gr
13 %	1 %	6 %	0 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
41 Kcal or 172 Kj	< 1 gr	10 gr	0 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?

For 15 Meringues : 0.38 €
Per Meringues : 0.03 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Ice-cream Vacherin, French custard tart, Grapefruit moelleux, Apple charlotte with toasted brioche, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Hazelnut and orange cake, Almond tuiles, Swiss meringues, Nougat, ... All

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