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Meringues

A very simple recipe but which always impresses.

363K 141 4.1

Last modified on: June 10^th 2019

Keywords for this recipe:Meringue Beaten egg white Sugar Slow cooking Pastry

For 15 Meringues, you will need:

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

Change these quantities to make: 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.

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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.

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 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Autumn apple and plum crumble pie, Caramelized pear custard tart, Pears and caramelised walnut samosas , French Family Cake, Rice pudding with fruit and nuts, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Armagnac marzipan, Oat financiers for Louise, Macarons (the original French macaroons) , How to add beaten eggs whites to a mixture, Stuffed prunes, ... All

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