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French Meringue

French meringue is egg whites whipped with sugar. Whipping egg whites we saturate them with air. The longer we whip, the smaller air bubbles get. 

When you add sugar, it will dissolve with the aid of moisture in egg whites, and surrounds air bubbles, stabilizes them. 

Such meringue is perfect for mini meringues, merinue roll, Pavlova desserts, as a base for biscuits. 


There are no strict rules of whipping the meringue, you need to focus on how it looks and know what purpose you need the metingue for. 

If you whip the meringue bad and there are undissolved pieces of sugar, in the oven they will transform into caramel and flow out into the parchment. 


For french meringue I use room temperature egg whites. In warm whites sugar dissolves faster, and protein chains hold the air better. 


But it is not an obligatory condition, you can whip cold egg whites too, especially in a planetary mixer. 


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Method of cooking

Put the egg whites in a bowl or mixer bowl, add a pinch of salt, and start whipping on first speed (for manual mixer) and forth speed for panetary one. Whip till all whites turn into foam.

Increase mixer speed and add sugar in very small portions. You can also pour it in in a small flow. When you have inserted all the sugr, increase the speed to maximum and whip for 2-3 minutes more. Check how the meringue looks like. 

Meringue has to be stable, shiny, with no sugar granules, when you turn the bowl it doesn’t have to move a bit.

Acid helps to stabilize protein, so at the very end you can add a tsp of lemon juice, but it is optional.

Put the meringue in a pastry bag with “closed star” nozzle, then form dessert baskets, or other type of meringue, on a parchment.

Dry at  90-100 °C 1,5- 3 hours. When the meringue is dry, open the oven door and let it cool gradually.

Meringue doesn’t like moisture, as ir quickly softens and looses its crispiness. Store it in a dry place. 


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