Common Meringue or French Meringue

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. With the whip attachment, beat the egg whites first at medium speed, then at high speed, until they form soft peaks.
  2. Add the first quantity of sugar, a little at a time, with the machine running. Whip until stiff.
  3. Stop the machine. Fold in the remaining sugar with a spatula.