Basic French Meringue
French meringue shaped into a heart basket
Making meringue makes me feel both fancy AF and like a scientist. This French meringue is only five ingredients but the technique is what makes it a meringue. This is a simple baking element to have in your toolbelt and once you know it, you can incorporate it into various bakes.
There are three types of meringue - French, Swiss, and Italian. The French version is the least stable and has the shortest shelf life. It requires you to make it and use it fairly swiftly before it starts to run. Baking gives it the most structure and allows it to hold. So, be ready to use it once you make it.
The basic formula is one part egg whites to two parts sugar, with the addition of cornstarch and vinegar. Here’s the recipe for a simple French meringue:
Equipment:
Ingredients:
100g (approx. 3 eggs) Egg whites*, room temperature
½ tsp Corn Starch
1 tsp white wine vinegar*
100g (approx. ½ cup) Granulated Sugar
100g (a little over ¾ cup) Powdered Sugar, sifted
Directions:
In a clean bowl* with space for growth, place the egg whites.
With your mixer on low speed, beat your egg whites just until they are nice and frothy, with no loose liquid at the bottom.
Add in your vinegar and cornstarch - along with any additional flavorings you desire - and beat until medium-soft peaks form (aka still moves around in the bowl, not completely stiff).
A few spoonfuls at a time, add your caster sugar, beat, and repeat until all the sugar is added. You should have glossy, stiff peaks at this point. If you want to test your work, you can flip the bowl upside down and nothing should fall out.
Sift in your powdered sugar and using a metal spoon, gently fold in the sugar until just combined. Be very careful at this stage to not knock out any excess air from the meringue.
Voila! You’ve made your French meringue!
Notes:
You can substitute white wine vinegar for distilled vinegar or lemon juice or ½ tsp cream of tartar
If your egg whites are fresh and seem too “tight,” you can “soften” them after you crack and separate them from the yolk by using a fork or whisk to lightly combine and then letting them sit for a day - covered in the fridge.
Do not use a plastic or wooden bowl. Only use metal, glass, or ceramic
Keep your mixer on low speed the whole time. You want to gently form the peaks of the meringue.
I received this recipe from Chef Ashley during my patisserie course in Scotland.
Don’t forget to tag @accentgolden on social with pictures of your creations! I love to see what you’re baking.
