Meringues
A very simple recipe but which always impresses.
410 K 4.1/5 (143 reviews)
4 hours 20 min.
Easy
0.40 €
15 Meringues
2 IngredientsLast modified on: June 10th 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.
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.
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 ".
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.
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.
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.
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
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: Crêpes Suzette, Mini palmiers, Brioche Tatin, Moist chocolate cake, Sushi, ... See them all 368
Egg white
Like these other recipes: Marzipan (almond paste), Hazelnut and orange cake, Pistachio madeleines, Succès praliné (praline meringue), Verrine of avocado mousse and crab, ... See them all 53
Other recipes you may also like
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 21th 2017436 K3.5 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016256 K4.4 2 hours 2 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.