Damien Pignolet

Meringues - A Basic Recipe

Preparation info
  • Makes about

    6-8

    large meringues
    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This basic meringue mixture can be forced through a piping bag into whatever shape takes your fancy or simply spooned directly onto a baking tray lined with baking paper. Serve as they are, or filled with slightly sweetened whipped cream or Coffee Butter Cream and dusted with cocoa.

Ingredients

  • 4 egg whites
  • a tiny pinch of cream of tartar
  • 240 g

Method

  1. Preheat the oven to 100°C; check the temperature with an oven thermometer if you are not sure of the oven’s accuracy. Grease 2 baking trays and line with baking paper.
  2. With an electric mixer, beat the egg whites on low speed until they look foamy then