French Meringue


  • 3 egg whites ( oz/100 g)
  • 7 oz (200 g) superfine sugar


Put the egg whites into the bowl of a mixer fitted with the whisk; whip at medium speed, until they double in volume, incorporating oz (35 g) of sugar, and continue to whisk until they become very firm, very smooth, and very glossy, while adding another 2 oz (65 g) of sugar. Detach the mixer bowl and fold in oz (100 g) of sugar in a steady stream, lifting the meringue with a spatula, and working it as little as possible. Use immediately.