1,531 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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 %

Possible allergens in this recipe: egg

How much will it cost?

For 15 Meringues : 0.40 €
Per Meringues : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Caster sugar

Like these other recipes: Tarte Normande, Minted Melon, Rhubarb tart, Panna cotta, Quick Strawberry Millefeuille, ... See them all 364

Egg white

Like these other recipes: How to beat egg whites, Spicy hot toasted cashew nuts, Mousse with two chocolates, Pistachio "Financiers", Pavlova, ... See them all 52

Other recipes you may also like

Maroilles cheese quiche

Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).

April 17^th 2022264 K 34.7 2 hours 30 min.

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.

October 3^rd 2010252 K5 1 hour 35 min.

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.

May 10^th 2023247 K4.5 1 hour 6 min.

Coq au vin

Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf (beef) bourguignon: delicous tender meat cooked slowly in red wine for several hours. To simplify the recipe (the site is called...

July 17^th 201698 K4.2 14 hours 45 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011278 K3.9 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.