Baking & Pastry > Meringues > Types of Meringue > French Meringue Recipe (Basic)

Classic French Meringue

Learn how to make perfect French meringue, a light and airy base for many desserts. This recipe provides a step-by-step guide for achieving a stable and delicious meringue using just egg whites and sugar.

Prep Time
15 minutes
Cook Time
1-2 hours
Servings
Variable, depending on use
Ingredients
  • 100 g Egg whites
  • 200 g Granulated sugar
  • 1 pinch Pinch of salt
  • 1/4 tsp Cream of tartar (optional)

Prepare Your Equipment

Thoroughly clean and dry your mixing bowl and whisk attachment. Any trace of fat can prevent the egg whites from whipping properly. A stainless steel or glass bowl is recommended. Ensure your equipment is spotlessly clean and completely dry.

Separate the Eggs

Carefully separate the egg whites from the yolks. It's crucial that no yolk gets into the whites. Even a small amount of yolk can prevent the meringue from forming properly. Use fresh, room-temperature eggs for best results as they whip more easily.

Initial Whisking

In the clean bowl, begin whisking the egg whites on medium speed until soft peaks form. These peaks will be soft and droopy. This is the first stage of meringue formation.

Adding Sugar Gradually

Gradually add the sugar, one tablespoon at a time, while continuing to whisk on medium-high speed. Ensure each addition of sugar is fully incorporated before adding the next. This slow incorporation is key to creating a stable meringue.

Stiff, Glossy Peaks

Continue whisking until the meringue forms stiff, glossy peaks. The peaks should stand straight up when the whisk is lifted. The meringue should also appear smooth and glossy, indicating that the sugar is fully dissolved.

Piping (Optional)

If desired, transfer the meringue to a piping bag fitted with your preferred tip. Pipe onto a baking sheet lined with parchment paper. You can create various shapes, such as kisses, nests, or shells.

Baking

Preheat your oven to a very low temperature, around 200-225°F (93-107°C). Bake the meringues for 1-2 hours, or until they are dry and crisp. The baking time will depend on the size and shape of the meringues. The goal is to dry them out slowly, not to brown them. Open the oven door slightly every 20-30 minutes to release moisture.

Cooling

Turn off the oven and let the meringues cool completely inside with the oven door ajar. This allows them to dry out further and prevents cracking. Once cooled, store them in an airtight container.

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FAQ

  • Why is my meringue not forming stiff peaks?

    Make sure your bowl and whisk are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping properly. Also, ensure that no egg yolk has gotten into the whites.
  • Why are my meringues cracking?

    Cracking can occur if the oven temperature is too high or if the meringues cool too quickly. Make sure to bake them at a low temperature and allow them to cool slowly in the oven.
  • How do I store meringues?

    Store meringues in an airtight container at room temperature. They can absorb moisture from the air, so it's important to keep them dry.
  • Can I add flavourings to my French Meringue?

    Yes, you can add flavourings to your French Meringue. Extracts (vanilla, almond, lemon), finely grated citrus zest, or even a pinch of cocoa powder can be added after the meringue has reached stiff peaks.