A meringue recipe can make you really happy. seriously. It also brings back memories of Grandma’s recipes that made meringues to decorate pancakes or chocolate pudding. We love it! The soft and shiny meringue on the candy grabs attention instantly. When you see it, you can’t wait to sink into a scoop of banana pudding or pancake, only to feel it melt in your mouth as soon as you touch it. But you know meringue is really one of the easiest things in the world to make if you know a few tricks when preparing it. Here’s our meringue recipe to easily make this wonder.
When do you use French meringue?
For a high-quality dessert, French meringue is best used when the meringue needs a little more cooking, either on a pie or to make a crunchy meringue. If cooking does not continue, Swiss or Italian meringues should be used.
What are the three types of meringue?
French meringue, Swiss meringue and Italian meringue (there are other types, but they are considered the main ones). French meringue is made with egg whites and sugar. For Swiss meringues, the manufacturing is different in that the eggs and sugar are cooked together before being whisked to cool (this type of meringue is denser and more stable than the French meringue). Italian meringue is made by adding hot sugar syrup to whipped egg whites. This cooks the eggs and produces the firmest meringue.
4 large organic egg whites, room temperature
115 g fine sugar
115 g icing sugar
Method for the meringue recipe
Preheat oven to 110°C/100°C with ¼ gas/fan.
The second step
Line 2 baking sheets with nonstick coating or parchment paper (meringue may stick to parchment and foil).
Pour 4 large egg whites into a large clean bowl (not plastic). Beat them on medium speed with a hand electric beater until the mixture resembles a foamy cloud and rises to solid peaks when the blades are lifted.
Now increase the speed and start adding 115g of caster sugar, one tablespoon at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this point, as this will prevent the meringue from coming off later. However, don’t beat yourself up too much. When the mixture is ready, it should be thick and shiny.
Sift 1/3 of the 115 g of powdered sugar over the mixture, then fold it in gently with a large metal spoon or rubber spatula. Keep sifting and incorporating the rest of the powdered sugar, a third at a time. Again, don’t get overly confused. The mixture should now be smooth and wavy.
Take a tablespoon full of the mixture. Using another tablespoon, drop it onto the baking tray to make an oval shape. Or put it in coarse rounds, if you prefer.
Bake for 1-1 hour in a fan-powered oven, and 1 hour in a conventional or gas-fired oven, until meringues look crispy when tapped underneath and pale in color.
Let it cool on trays or on a cooling rack. (The meringues will now keep in an airtight container for up to two weeks, or in the freezer for a month.) Serve two meringues with a generous amount of whipped cream.
Meringue recipe tips
Separate the eggs when they are cool, then let them come to room temperature for a fluffy meringue. Always make sure the bowl you use to make the meringue is completely clean. Wash it, then wash it again to make sure, if necessary.
Be careful not to over whip the meringue. It should look smooth and shiny. Use cream of tartar to help stabilize the meringue so it keeps its shape. Put the meringues about 10 cm under the fire and simmer for 10 minutes, until the tops are golden.