French meringue
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76 rates
Preparation : 5 min
Cooking : 2 h 30
Total time : 2 h 35 Rest : 0 min
6 people
1 pinch salt
6 egg whites, at room temperature
250 g icing sugar
Associated products
Tips
The temperature and cooking time of the meringues vary according to their size but also to your oven (refer to the instructions for use).
RECIPE STEPS
1
Heat the oven to 110 °C.
2
Fit the metal bowl with the whisk.
3
Put the egg whites and a pinch of salt into the metal bowl (which should be spotlessly clean and dry).
Remove the cap and run the program.
- 1 pinch salt
- 6 egg whites, at room temperature
Beaten egg whites
04:00 / 5 / __°C
4
Rerun the program.
Gradually add the sugar through the opening, while the program is running.
- 250 g icing sugar
Beaten egg whites
01:00 / 5 / __°C
5
Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds of approximately 5cm diameter and 2cm high.
6
Using the back of the spoon gently indent the top of each meringue and bake for 1 ½ to 2 hours.
7
When cooked, they will easily lift off the paper.
8
Leave the oven door ajar and cool the meringues at the same time as the oven cools down.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
