French Meringue (Meringue Française)

Name: French Meringue (Meringue Française)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Professional base (per ½ litre of egg whites)
Cuisine: francesa
Ingredients: 16 unit egg whites; 500 g caster sugar for serrer; 1 kg icing sugar for the finition; fine salt (a pinch, optional)

The simplest raw meringue, the base for dried meringues. A professional pastry recipe, calculated per ½ litre of egg whites.

Total time: 3 h 20 min
Servings: 16
Difficulty: Medium

Ingredients

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16egg whites
500 gcaster sugar for serrer
1 kgicing sugar for the finition
fine salta pinch, optional

Instructions

Set up the work station and weigh the ingredients.
Whisk the egg whites to stiff peaks.
Finish the meringue: serrer (tighten) the whites with the caster sugar, then fold in the icing sugar very gently with a spatula.
Dresser (pipe) the meringue à la poche onto baking sheets.
Bake and dry in the oven at +80 °C to +120 °C for several hours.

Notes and variations

Professional base recipe (per ½ litre of egg whites); use the serving scaler to reduce the amount.
This is the simplest raw meringue, the base for dried meringues.

Source: Técnica clásica de pastelería francesa

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