French meringue
A fundamental pastry technique every serious baker should master. Follow this recipe to whip up egg whites and sugar until fluffy and shiny like a pro.
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Many people are intimidated by meringue but equipped with a couple of tips and proper equipment, these two ingredients should come together effortlessly.
Tip #1: A stand mixer takes most of the work out of it- I know it’s pricey but it is a workhorse that will last decades and I’ve never met a baker that regretted the investment!
Tip #2: The bowl and whisk attachment must be spick and span. There should be no grease residue whatsoever, as this will prevent the egg whites from becoming a beautiful whisked mass of microscopic bubbles. I like to keep a spray bottle filled with vinegar in my kitchen. Spritz a bit in the bowl and on the whisk and wipe it out using a clean kitchen towel (also works wonders on shiny marble or granite countertops and stainless steel appliances!)
Tip #3: Once you start adding the sugar, it needs to be done very slowly. Do not rush this step! Add a tiny amount of sugar at a time. If it feels like adding the sugar is taking forever you are probably doing it perfectly!
Ingredients:
90g egg whites
165g sugar
Pinch of sea salt
Directions:
Whip up the egg whites and salt until they form medium peaks.
On medium-high slowly add the sugar en pluie (as in slight mist or drizzle).
Once the sugar has been very slowly incorporated, whisk on high until you have a glossy meringue that forms stiff peaks.
Voilà! The perfect French meringue. Bravo!
The meringue can now be spooned or piped onto pies or tartelettes to be torched or onto a lined baking sheet to be baked for 50-60minutes at 300°F.
The dried meringue is delicious served as cookies or can be topped with whipped cream or curd and fruit for beautiful pavlovas.
