Preparation info
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A French meringue is made from raw egg whites beaten with sugar. The sugar content of a French meringue helps determine how long the mixture should be beaten to achieve the correct consistency; the greater the sugar content, the more beating is required because sugar will inhibit the expansion of the egg protein.

Because it is uncooked, French meringue is usually used in products that will be baked. Piped into shapes and baked at a very low heat, a French meringue achieves a distinc