How to Make a French Meringues

This simple recipe will give you gorgeous melt in the mouth meringues that everyone will love. If you keep them in an airtight container they should stay fresh for about 2 weeks.

Ingredients

  • 4 fresh eggs
  • 1 cup/200g of white sugar
  • 2 cups/473ml of water
  • Small knob of melted butter or cooking oil to grease the silicone mat or baking tray

Steps

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    Heat the oven to 90°C/194°F/Gas Mark 2
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    In 2 medium sized clean bowls separate the eggs so that you are left with 4 egg whites and 4 egg yolks. Put the bowl with the egg yolks aside as you will not be using them.
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    Put the egg whites into a large mixing bowl and whisk for at least 12 minutes to produce soft peaks.
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    Put the saucepan on a stove and add the sugar and water.
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    Slowly boil the sugar and water.
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    Add the whisked egg whites to the boiling sugar and water.
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    Mix the sugar, water and whisked egg whites together. At first the mixture will look runny but as it cools it will go back to the consistency of your meringue. Keep whisking the mixture until it has cooled down.
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    Put the food thermometer into the mixture to check and when it reaches150 °F/60°C the mixture will be ready to use.
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    Grease the silicone mat or baking tray with the melted butter or oil.
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    Spoon the cooled mixture into your piping bag.
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    Pipe a 2 inch spread of meringue mixture onto the baking tray. You can pipe the mixture quite close together because it will not spread. You can make lots of small meringues or one large one.
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    Put the tray into the oven and cook for 2 hours until the meringues have totally dried out.
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    Using oven gloves remove the tray from the oven and place on the cooling rack until cold.
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    Put the cold meringues in to an airtight container. They should keep fresh for about 2 weeks.

Tips

  • You can use a hand whisk however it will take a lot longer to achieve soft peaks or stay in the bowl when turned upside down.
  • You can add a tiny drop of vinegar as a preservative to make the meringues last longer.

Warnings

  • When separating the eggs make sure no egg yolk gets into the white or it will spoil the meringues.
  • Ensure that your whisk is thoroughly clean before using it or you will spoil the meringues.
  • As the hot mixture is cooling do not over beat as it may become runny.
  • Hot syrup can cause serious burns. Never allow a child to pour the hot mixture.


Things You'll Need

  • 2 medium sized bowls for the separated eggs
  • 1 large bowl
  • Electric food whisk or mixer
  • Saucepan
  • Food thermometer
  • Silicone mat or a lightly greased baking tray
  • Piping bag with a star nozzle
  • Large spoon
  • Oven gloves
  • Cooling rack
  • Storage container to put your meringues

Article Info

Categories: Desserts and Sweets