Discover how to make meringue using the simplest method—French meringue. This style requires just two ingredients and can be made without cream of tartar. French meringue results in a delicate, light, and tender texture.
INGREDIENTS
- 1 1/4 cups egg whites (from about 9 large eggs, 270 grams)
- A pinch of cream of tartar OR a few drops of lemon juice or vinegar (optional, but helps stabilize)
- 1 1/3 cups – 2 2/3 cups granulated sugar (270 grams – 540 grams)
INSTRUCTIONS
Note on sugar quantity:
The smaller amount of sugar creates a more tender, melt-in-your-mouth meringue but is less stable. The higher amount of sugar yields a more stable meringue that will be crispier when baked. For pie toppings, the higher quantity is preferred to prevent weeping.
- If desired, place the sugar in a food processor and process for about 2 minutes until very fine. This step is optional but helps make the meringue more stable. You can also use superfine or castor sugar instead.
- Separate the egg whites from the yolks. Let the whites come to room temperature for at least 15 minutes. The yolks can be saved for lemon curd or pastry cream.
- In a very clean, large bowl, start whipping the egg whites on low speed until they become frothy and soft peaks begin to form. If using, add the cream of tartar, lemon juice, or vinegar at this point.
- Gradually add the superfine sugar, about 1 tablespoon at a time, while continuing to beat on medium speed. Wait about 15 seconds between each addition to ensure stability.
- Once all the sugar has been added, continue whipping until the meringue is glossy and holds stiff peaks. Stop beating.
- Use immediately for meringue cookies, macarons, to fold into a cake, or to top a pie.
Enjoy your light and delicate meringue!
