French meringue

French meringue

By
From
PS Desserts
Makes
18 angel wings
Photographer
Mark Roper

French meringue is a crisp, light meringue. The key to its dissolve-on-your-tongue airiness is whisking the eggwhite and sugar to the correct stage. This is a fundamental skill (and easy too once you know what signs to look for) that creates a cake or dessert’s voluminous “oomph”. I use French meringue to make the angel wings for my Snow White and Rose Red. Or you could easily pipe the meringue into dainty discs to serve as petits fours.

Ingredients

Quantity Ingredient
100g eggwhite, at room temperature
160g icing sugar, sifted

Method

  1. Beating the eggwhite

    Preheat the oven to 90ºC. (You want your oven at this low a temperature because you are essentially dehydrating the meringue rather than baking it). Line a large heavy-based baking tray with a silicone baking mat or baking paper.
  2. Place the eggwhite in the bowl of an electric mixer fitted with a whisk attachment. Add 1 heaped tablespoon of the icing sugar.
  3. Whisk the whites until the mixture holds “soft peaks”. You should still be able to make out bubbles in the mixture.
  4. Add the remaining icing sugar. Continue whisking at high speed until the meringue is shiny and holds “firm peaks”, also called a “bird’s beak”.
  5. The meringue is now ready to use. Pipe or spoon desired shapes onto the prepared tray.
  6. To bake

    Bake for 1 hours 45 minutes or until crisp and dry (but you don’t want them to turn pinky brown). You will need to bake larger or high meringues for longer. Remove from the oven and cool on the tray.

Note

  • Due to the high ratio of sugar to eggwhite, this meringue is very stable and difficult to overbeat. But always keep an eye on it in the mixer. Don’t walk away!

Note

  • The baked meringues must be stored in an airtight container away from humidity.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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