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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.

black and white French meringue in bowl with whisk

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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!


90g egg whites

165g sugar

Pinch of sea salt


  1. Whip up the egg whites and salt until they form medium peaks.

  2. On medium-high slowly add the sugar en pluie (as in slight mist or drizzle).

  3. Once the sugar has been very slowly incorporated, whisk on high until you have a glossy meringue that forms stiff peaks.

  4. Voilà! The perfect French meringue. Bravo!

  5. 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.

  6. The dried meringue is delicious served as cookies or can be topped with whipped cream or curd and fruit for beautiful pavlovas.

grapefruit curd pavlovas, cut pink grapefruit, blue background, lady in blue dress spooning grapefruit curd into baked french meringue

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