Gastronomixs

French meringue

A French meringue is raw. It is not cooked, but only beaten. The French meringue is used to make sponge fingers or chocolate sponge but is most famously used as dried meringue.

French meringue

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

125

g

egg whites

125

g

fine granulated sugar

125

g

icing sugar

As needed

 

lemon juice

Preparation method

  • Degrease the mixing bowl and the wire whisk of the planetary mixer with lemon juice.
  • Beat the egg whites until white and fluffy.
  • Gradually add the caster sugar while beating and continue beating for about ten minutes.
  • The egg whites will start to form soft peaks.
  • Now add the icing sugar and beat briefly until mixed.
  • The egg white mixture should form stiff white peaks.

Serving suggestions

  • Dried as a component in a dessert.
  • For further processing in a batter for sponge fingers and various sponge cakes.
  • Dried as a friandise.
  • Add dried raspberry powder to the meringue to make a raspberry meringue or vary with other flavours. 

Previous page