French Meringue (Base Dough) Recipe
Category: Desserts
Servings: 45 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg whites | 100g |
| Icing sugar | 220g |
| Lemon juice | to taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 27 kcal |
| Protein | 0.6g |
| Carbohydrates | 6.8g |
| Sugars | 6.6g |
| Fat | 0g |
| Fiber | 0g |
Instructions:
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Preparing the Egg Whites:
To make the perfect French meringue, it is essential that your egg whites are incredibly fresh and at room temperature. This ensures they whip up to the right consistency. Begin by separating the egg yolks from the whites, being careful to ensure no yolk residue remains in the egg whites, as this will prevent them from whipping properly. -
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Whipping the Egg Whites:
Pour the egg whites into the bowl of a stand mixer. Before starting, check that the mixing bowl and the whisk attachments are completely clean and free from any grease or oil, as this can also hinder the meringue from reaching its desired texture. Start whipping the egg whites on medium speed, allowing them to become frothy. -
Adding Sugar:
Once the egg whites start to froth, gradually add half of the icing sugar, a spoonful at a time. Continue to beat the mixture on medium-high speed until the egg whites begin to form soft peaks. When the meringue starts to stiffen, increase the speed to high and gradually add the remaining icing sugar in small portions. This will help the meringue achieve its glossy, firm consistency. -
Testing the Meringue:
You can test the meringue’s readiness in two ways. First, visually: the mixture should appear glossy and smooth. Second, using the whisk: when you lift it from the bowl, you should notice stiff, upright peaks forming without falling over. If the mixture forms this structure, it is ready. -
Piping the Meringue:
Once the meringue mixture is perfect, add a few drops of lemon juice (this will help stabilize the meringue and give it a subtle tang). Next, transfer the meringue to a piping bag fitted with a star or round nozzle. Pipe small, even dollops or spirals onto a lined baking tray, making sure to leave a little space between each meringue for airflow during baking. -
Baking the Meringues:
Preheat your oven to 75°C (170°F) with a static heat setting. Place the tray of piped meringues into the oven and bake them for approximately 2 hours. The goal is to dry out the meringues slowly rather than cook them at a high temperature, which would result in a soft and chewy texture. Check for doneness: the meringues should be completely dry to the touch and easily lift off the baking paper. -
Cooling and Storing:
Once the meringues have baked to a crisp, allow them to cool completely on the baking tray. This cooling process helps the meringues harden fully. Do not attempt to remove them from the tray until they have cooled down. After they have cooled, gently lift them off the parchment paper and store them in an airtight container to keep them crisp.
Serving Suggestions:
Enjoy your French meringues as a delightful treat on their own, or use them to decorate cakes, pies, or pavlovas. They are also a perfect accompaniment to whipped cream or fresh fruits for a simple but elegant dessert.
These light and airy meringues are a timeless classic in French patisserie and can be enjoyed at any time of year—whether for a special occasion or simply as an indulgent snack.
