1,569 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.

413 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=7 %	150 RDI=57 %	0	618 RDI=31 %	2,587 RDI: 31 %
Per 100 g	1 RDI=3 %	62 RDI=24 %	0	257 RDI=13 %	1,078 RDI: 13 %
Per piece	0	10 RDI=4 %	0	41 RDI=2 %	172 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: Grapefruit moelleux, How to succeed in making sabayon (syllabub), Passion fruit jellies, Saint Honoré cake, Rice pudding (riz au lait), ... See them all 378

Egg white

Like these other recipes: Two-coloured chocolate-orange tart, Almond macaroon cake, Verrine of avocado mousse and crab, Almond dacquoise, Croute à thé, ... See them all 55

Other recipes you may also like

Financiers

This delicious little cake gets its name from its shape, in the form of a gold ingot.

April 14^th 2020350 K 24.6 20 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017441 K3.5 15 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.33 M 74.2 4 days 15 hours 50 min.

How to prevent peeled fruit or vegetables turning brown

Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a coulis or a sorbet for example, this is no longer sufficient.

February 21^th 2011132 K4 1 min.

Gratin Dauphinois

This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it.

August 13^th 2016404 K 25 1 hour 3 min.

News list of cooking-ez.com

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