The Culinary Professional 2023

French Meringue

Category:
Creams and Foams

Equipment:
Bowl, whisk, spatula, piping bag, sheet tray

No. Servings:
8

Serving Size:
½ c. (120 mL)

Scale portions to

View measurement units by

Yield:
1 qt. (960 mL)

Ingredients

4 oz.

* egg whites (about 4 large whites)

9 oz.

sugar (preferably superfine)

Method

Place egg whites in a stainless steel bowl. Verify that there is no fat on the equipment and that there is no egg yolk in the egg whites.

Using the whip attachment on an electric mixer, whip the whites on high speed until soft peak.

With the mixer running, add one-third of the sugar. Continue mixing at high speed until firm peak.

Fold remaining sugar into the meringue using a spatula.

**Pipe meringue onto a parchment paper-lined sheet tray. Bake at 200°F (93°C) until the meringues are completely dried and delicately crunchy. Once cool, store in an airtight container to prevent humidity from ruining meringue.

Nutrition Information

Calories

132

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

French Meringue

Ingredients

Method