William Curley, Suzue Curley

French Meringue

Preparation info
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This was the first method of meringue to be discovered in the early 18th century and used by Marie Antoinette. She was said to have made the meringue herself at the Chateau of Versailles in 1790. The egg whites are whisked and the sugar is gradually added in stages.

Ingredients

  • 150 g (5½ oz) egg whites (about 5 eggs)
  • 200

Method

  • Place the egg whites in the clean mixing bowl of an electric mixer fitted with a whisk attachment. Alternatively, use an electric hand-held whisk or whisk by hand. Whisk until it begins to foam.
  • Add half the caster (superfine) sugar and continue to whisk to form soft peaks. (1)