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French meringues

French meringues Cook Expert

Preparation : 5 min Resting : -
Cooking : 1 hr 30 min Equipment :
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for Serves 6 :
6 egg whites, at room temperature
250 icing sugar (see recipe)
pinch salt
1Preheat the oven to 110°C (100°C fan, gas mark 1/2).
2Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually add the icing sugar through the opening.
3Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds of approx. 5cm diameter x 2cm high.
4Using the back of the spoon gently indent the top of each meringue and bake for 1 ½-2 hours. When cooked, they will easily lift off the paper. Leave the oven door ajar and cool the meringues at the same time as the oven cools down.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

How long the meringues take to cook, and at what temperature, will depend on their size, and your oven (check the instructions).


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