The meringue also called French meringue is none other than the one found in our pastries, twisted, flavored, colored or even accompanied by slivered almonds. There are three kinds of meringue, French, Swiss and Italian, each of which has its own manufacturing method and characteristics.
- 5 egg whites
- 300 g caster sugar
- Start by putting the egg whites in the beater bowl, add a little bit of caster sugar and start to mix vigorously so that they increase in volume.
- When the egg whites are 3/4 done, that is to say they are becoming firm and they form large furrows as the whisk passes, start adding the caster sugar gradually.
- Mix well between each sugar addition. As time passes, the meringue thickens and becomes shiny. When all the sugar has been incorporated and the meringue is firm, stop the mixer.
- Shape the meringue on a baking sheet covered with a sheet of baking paper, either by making heaps with a tablespoon, or using a pastry bag with a large star tip.
- Fill the pastry bag and make twists of about 8 cm by 4 cm that you sprinkle with icing sugar. The meringues will be cooked at low temperature in an oven at 90 ° C for 2h30 to 3 hours.
- When the french meringue are cooked, put them on a wire rack and let them cool. Meringues can be stored for a long time.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.