A recipe from
379K4.1 June 10th 2019
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For 15 Meringues, you will need:


PreparationCookingStart to finish
17 min.4 hours4 hours 17 min.

Step by step recipe

1Begin 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.
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2Beat egg- whites.Meringues : etape 25
3After about 2 minutes, add 2 tbs of caster sugar from 150 g caster sugar.Meringues : etape 25
4Continue 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 ".
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5And while still beating, incorporate the remaining sugar tablespoon by tablespoon.Meringues : etape 25
6You will get a very bright white mixture.Meringues : etape 25
7Put 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.
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8After cooking, place hot on a rack to cool.

Keep in an airtight tin.
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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.
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December 6th 2023.