Real French Meringues
Light, airy, and impossibly crisp, these Real French Meringues are a true testament to classic French baking. Made with just four simple ingredients—egg whites, granulated sugar, cream of tartar, and a hint of vanilla—this recipe transforms pantry staples into delicate, melt-in-your-mouth treats. Achieving those signature glossy, stiff peaks is easy with detailed instructions and tips for success. Slowly baked to perfection at a low temperature, these meringues emerge perfectly dry and ethereal, with a satisfying crunch in every bite. Ideal as an elegant standalone dessert or as a topping for cakes and ice creams, these versatile meringues bring refined sweetness to any occasion. Plus, with their long shelf life and minimalist ingredient list, they’re both practical and delightful. Perfect for entertaining or indulging, these authentic French meringues will transport your taste buds to a Parisian patisserie in just a few simple steps.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
- 1 tablespoons Powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Step 2
In a clean, dry mixing bowl, add the 4 large egg whites. Ensure no yolk is present, as any fat will prevent the whites from whipping properly.
Step 3
Using an electric mixer on medium speed, beat the egg whites until they become foamy. This should take about 1-2 minutes.
Step 4
Add the cream of tartar and continue to beat. Gradually increase the speed to high.
Step 5
Once soft peaks form, begin adding the granulated sugar, 1 tablespoon at a time. Beat well after each addition to allow the sugar to fully dissolve.
Step 6
Continue beating the mixture until stiff, glossy peaks form and the meringue holds its shape. This step can take 6-8 minutes. To test, lift the beater; the peaks should stand up firmly without collapsing.
Step 7
Gently fold in the vanilla extract using a spatula. Be careful not to deflate the meringue.
Step 8
Transfer the meringue to a piping bag fitted with a star or round tip. Pipe small mounds or shapes onto the prepared baking sheets, leaving space between each meringue.
Step 9
If desired, lightly dust the tops with powdered sugar for extra sweetness and a delicate finish.
Step 10
Place the baking sheets in the preheated oven and bake for 1.5 hours, or until the meringues are completely dry to the touch and easily release from the parchment paper.
Step 11
Turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
Step 12
Once cooled, store the meringues in an airtight container at room temperature for up to 1 week. Serve as-is, or use them to garnish desserts like ice cream or cakes.
Nutrition Facts
| Serving size | 212.4 grams (212.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 805 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 208.50g | 76% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 208.00g | |
| Protein 0.00g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1mg | 0% |
| Iron 0mg | 0% |
| Potassium 133mg | 3% |
Source of Calories