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Foolproof French meringues recipe

Foolproof French meringues recipe

  • Recipes
  • Dish type
  • Dessert
  • Meringue

Want the incomparable texture of meringues found in French patisseries? This is your recipe.

332 people made this

IngredientsServes: 36

  • 4 egg whites
  • 270g icing sugar

MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min

  1. Preheat the oven to 100 C / Gas 1/4. Butter and flour a baking tray.
  2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking tray using a large round tip or star tip.
  3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the tray. Allow to cool completely before storing in an airtight container at room temperature.

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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Reviews & ratingsAverage global rating:(372)

Reviews in English (320)

Thank you for this recipe. Some of my meringues were perfect; most of them split and foamed at the cracks. Can you kindly suggest why? Did I over-whip the egg whites? Also, 3 hours seemed like an inordinate amount of time - was that so they would be crisp all the way through (if I wanted them gooey inside, would I just cook for about half the time? Would appreciate your suggestions.-03 May 2013

by Moe

There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. Soft meringue is made with only a small amount of sugar and is used as a topping for pies and cakes. The more sugar in the recipe the crisper the cookie will be. If you cut too far back on the sugar the cookies will be more like marshmallows. Hope this helps clear up the sugar debate.-13 Dec 2005

by Chef in Training

I am in school for baking and pastry and this is the closest thing I have seen yet to how I have learned to make meringues properly. My suggestion for those of you having problems with it taking so long to make would be to let the eggs reach room temp before you try to whip them. It makes the whipping process go much faster.-06 Apr 2006

Watch the video: The Most Fool-Proof Macarons Youll Ever Make (October 2021).