The French Meringue Recipe
A meringue is a meringue is a meringue- Well not really! Were you aware that that there are 3 basic techniques used in making meringues? And that they individually originate from distinctly different European traditions? The differentiation lies in the extent to which its egg-white foam is heated and the stability that the meringue has. As mentioned, there are 3 basic styles in which meringues are made- Swiss, Italian and French meringues.
This one is distinctly smoother, denser and silkier than the French meringue. It is commonly used as a buttercream frosting base
This variant is voluminous, stiff and satiny; it is used to frost cakes (by itself/ as a buttercream frosting base), to lighten ice creams, mousses and sorbets or as toppings for filled pies
This one is sometimes called the “ordinary” meringue and is the most basic one of the three. It also is the least stable, till the time it is baked. The egg whites are first beaten till the point they coagulate & form very soft peaks. At this point, the sugar is very slowly incorporated till the mixture attains full volume- it’s light, soft and airy and will stand at attention when you lift the whip.
Customarily, the French meringue is piped or spooned into various forms such as dessert shells in vacherins & cake layers for dacquoise. It is later baked and topped with whipped cream, mousse or fruit. In some recipes it will also be folded into batters (soufflés/sponge cakes/ lady fingers etc) and baked.
Of the 3, the French meringue is undoubtedly the simplest to make and enjoys the most popularity too. The results are shatteringly crisp and light compared to the Swiss and Italian methods which can be very candylike and dense. Here is the basic French meringue recipe
French Meringue Recipe
- 100 gms egg whites (these could be a few days old as they will rise better)
- 100 gms fine sugar
- 100 gms icing sugar (sifted)
- Take a mixing bowl that is super clean and completely free from water and grease ( as this could prevent the egg whites from rising firmly).
- Add a pinch of salt to the whites( this helps to liquidify the eggs), and a small portion of the sugar.
- Start whipping until they have fully risen.
- Fold the icing sugar (properly sifted) into the mixture.
- Use a piping bag for the desired shape and make rosaces, drops, sticks.
- Sift a little bit of icing sugar/cacao powder to create a very velvety effect.
- Bake in an oven at 100/110 °C for about 2 hours until they are dry.
- Store in dry container.
These can be eaten as they are or you can break them into little pieces and sprinkle them on ice cream or melted chocolate. It’s easy to make French meringues but you will have to practice a bit to get them right- When it comes to making a meringue, timing is everything!
At Ganache Patisserie you will find fantastic breads, savoury treats and delicious croissants, cakes, pastries and other baked goods for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.
Thanks for reading,
(02) 9967 2882