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French Meringue
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
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 5 200
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)
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